Tomato Ishtew

Name: Tomato Ishtew
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 x 400 g/14 oz can coconut milk; 1 tsp garam masala; sea salt, to taste; 200 ml/7 fl oz/scant 1 cup vegetable stock, or as needed; fresh coriander/cilantro; fresh coriander/cilantro; basmati rice; toasted coconut flakes; 600 g/1 lb 5 oz (about 8) ripe tomatoes; 3 tbsp vegetable oil; 2 onions, finely diced; 2 celery stalks, roughly chopped; 1 tsp cumin seeds; 1 tsp nigella seeds; 2 Scotch bonnet chillies: 1 finely chopped (leave the seeds in for more heat), 1 left whole; 1 tsp ground turmeric; 2 carrots, peeled and roughly diced; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

This delicious stew that originally hails from Kerala makes for a substantial and nutritious lunch. I’ve added some fruity Scotch bonnet chillies to the classic recipe for extra heat.

Ingredients

600 g/1 lb 5 oz (about 8) ripe tomatoes
3

Asia
India
Lunch
Gluten-free
Kerala
Vegan

Method

Bring a pan of water to the boil. Cut out the cores at the top of each tomato and score a small cross in the skin on the bottom of each one. Gently add them to the hot water and blanch for just 15 seconds, then remove with a slotted spoon. As soon as the tomatoes are cool enough to handle, peel away and discard the skins. They should come away easily. Set aside.

Heat the oil in a saucep