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Summery Dry Curry With Fresh Tomatoes
Summery Dry Curry With Fresh Tomatoes

Before you jump to Summery Dry Curry With Fresh Tomatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to summery dry curry with fresh tomatoes recipe. You can cook summery dry curry with fresh tomatoes using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Summery Dry Curry With Fresh Tomatoes:
  1. You need 250 grams Ground meat (I used a mixture of beef and pork)
  2. Prepare 300 grams or so Tomatoes
  3. Get 1 medium Onion
  4. Use 2 Green bell peppers
  5. Get 2 large cloves Garlic
  6. Get 1 large piece Ginger
  7. Take 2 tsp plus Cumin seeds (if you have them)
  8. You need 2 tbsp White wine (or sake)
  9. You need 1 tbsp plus Curry powder
  10. Prepare 1 1/2 tbsp ● Oyster sauce
  11. You need 1 1/2 tbsp ● Ketchup
  12. Get 1 tbsp ● Japanese Worcestershire-style sauce
  13. You need 2 tsp ● Soup stock granules
  14. Prepare 2 tsp ●Soy sauce
  15. Get 1 ★ (to taste) Salt, pepper, red chili pepper, bay leaf (1), plus ★ black pepper, ★ Tabasco, ★ garam masala
Instructions to make Summery Dry Curry With Fresh Tomatoes:
  1. Bring some water to a boil in a small pan. Make a cut into the skin of the tomatoes, dunk in the boiling water, then put in ice water. Peel off the skins. If you don't mind the skin, you can skip this step.
  2. Cut up the tomato roughly. Chop the onion into 5 mm dice. Cut the bell pepper into 1 cm dice. Finely chop the ginger and garlic.
  3. Take the seeds out of the red chili pepper. Stir fry the garlic, ginger, and red chili pepper in a thick bottomed frying pan in oil to bring out their aroma.
  4. Add the onion and stir fry briefly, then add the ground meat. When the meat is no longer red and the fat coming out of it is transparent, add the wine and evaporate the alcohol.
  5. Add salt, pepper, curry powder and the bay leaf and continue stir frying. Take the chili pepper out at this point or you won't be able to taste the tomato.
  6. Add the cut up tomato and the ● ingredients, and keep stir frying.
  7. Add the bell pepper, and stir fry and simmer to evaporate the moisture. Cook until it's still a bit moist. Take out the bay leaf.
  8. Taste, and adjust the seasoning with salt and pepper. Add the ★ ingredients if you prefer. Spoon on top of a bed of rice. It's also delicious with a fried egg on top, and heartier too.
  9. The flavor and seasoning depends on how much water comes out of the tomatoes, and how long you simmer down the sauce, so please adjust accordingly.
  10. This is the curry powder I used. I wanted to highlight the flavor of the tomatoes, so I just used 1 tablespoon of curry powder. If you prefer a stronger curry flavor though please add more to your taste.
  11. Use to top buttered or garlic toast. Good on toast topped with cheese too. Try combining rice, cheese, egg and this curry mix!

Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices brighten this zesty Indian-spiced chicken stew. The dish is excellent prepared ahead and reheated, so it is a convenient entree for casual entertaining.

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