Cruz Family Kitchen » Red Pepper & Tomato Curry
Cruz Family Kitchen

Red Pepper & Tomato Curry

Written on 22 March, 2012 under Main Meals, Soup

Have you been following the Food Matters Project? I’m not entirely sure if there are any rules to it, but I saw recently they made a tomato curry soup and with our recent trip to the asian food store I was inspired to use one of our cans of coconut milk and test it out.

We have a lot of red peppers at the moment because when I see them in the store I buy lots – sometimes it can be weeks before I see them again. So this curry turned into a real hearty vegetable curry with my favourite outstanding flavours being the tomato and the red pepper (and obviously the coconut milk!).

It’s not so much a soup…rather a stew – but you can adjust the amount of coconut milk and stock to your liking. I ate this over some quinoa, Ivan ate it with some brown rice and then we had it again for dinner without the added grains and it was like a chunky soup. It’s really really tasty.

Red Pepper & Tomato Curry (soup or stew)
Serves 5 pretty hungry people and one hungry little baby.

  • One large onion, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp chopped ginger
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  •  1/4 tsp garam masala
  • 1 potato (or sweet potato) chopped
  • 1 carrot, chopped
  • 2 red bell peppers (capsicums), chopped
  • 4 peeled and chopped tomatoes + 1/4 cup tomato puree (OR 1-2 cans of tomatos with their juice)
  • 1 can coconut milk
  • 2-3 cups home-made vegetable stock or water
  • 1/2 head of cauliflower, chopped
  • 2 handfuls spinach

Heat a large pot and throw in the onion, garlic and ginger. Stir quickly so it doesn’t burn and keep stirring until they turn soft. If it starts to burn, add a little water or turn the heat down slightly.

All the spices and stir to coat everything.

Now add the potato, carrot and bell peppers and cook til they’re a bit softer.

Add the tomatoes + puree or canned tomatoes + juice, the coconut milk and stock or water. Cook for around 15 minutes and then add cauliflower. Simmer for another 15 minutes or so and then add the spinach. Stir until the spinach has wilted and then serve on quinoa, brown rice or on its own!

  • http://cookieandkate.com/ Kate

    Oh boy, your curry looks fantastic! It’s so hard to make dishes like this one look appetizing (I would know!) but yours looks super tasty!