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Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.
You’ll Need…
3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives
- Notes! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.
Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.
Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.
Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.
The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.
Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.
Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.
A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.
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