Vegetarian Tomato Curry with Coconut Chutney & Cauli Rice

Method

1. 1 THE CURRY
2. 2 Heat a large non-stick frying pan over a Medium heat and, when hot, toast all the Spices and Curry Leaves for a minute or two, until fragrant
3. 3 Add the chopped Onion, Ginger, Salt and Pepper. Fry for 10 mins, until the Onion is golden and crisp-edged.
4. 4 Chop half of the Cherry Tomatoes, roughly. Add these, and the un-chopped Tomatoes, to the pan, cover and cook for 20 mins, stirring as little as possible - so the tomatoes to keep their shape but nothing burns
5. 5 THE CHUTNEY
6. 6 To make the Coconut Chutney, add the Desiccated Coconut and the Mustard Seeds to a small, non-stick pan over a Medium heat and 'dry fry' (without Oil) until lightly toasted
7. 7 When the Coconut is lightly browned and Mustard Seeds start to pop, add the Cumin Seeds, Chilli and Oil - and sauté these together for another minute or so.
8. 8 Add Sea Salt and Lime Juice. Then turn-off the heat completely and allow the skillet to cool for a moment, before gently stirring-in the Coconut Yogurt (or Milk)
9. 9 TO SERVE
10. 10 Heat one pack of Cauli Rice per person, and top with Tomato Curry and a handful of chopped Coriander Leaves
11. 11 Serve the Coconut Chutney in a separate bowl so that people can add as much as they like
12. 12 Enjoy!