Try Urbanrajah special Tomato and Capsicum Pepper Curry


Here is a delicious recipe of Tomato, Capsicum and Pepper.


100ml olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, finely sliced (retain ¼)
1 garlic clove, smashed
5cm fresh ginger, peeled and finely chopped
2 green chillies, chopped
2 tsp ground coriander
1 tsp ground turmeric 
1 tsp paprika
600g fresh good quality tomatoes, roughly chopped
2 large peppers/capsicum, finely sliced
100 ml water
1 tbs desiccated coconut
1 tsp sugar (retain ½ tsp)

How to make:

Using a large lidded pan warm the oil over a medium heat and drop in the mustard and cumin seed, allowing them to pop and fizz. Next it’s time for the onion (only use ¾), garlic, chilli and ginger combo, slide them in and cook for a couple of minutes until the onion has turned into dusky blonde. Coat everything with everything. Then add the ground coriander, turmeric and paprika and stir until you have a dry’ish mix, shovel in the tomatoes and peppers, pour in the water, season with salt and sprinkle in the coconut and ½ tsp sugar. Turn the heat to low, cover and simmer for 30-40 minutes, stirring occasionally to avoid it clinging to the pan’s periphery. You’re looking for the oil to rise to the top, the tomatoes should now look pulpy yet still roughly identifiable and the pepper slices should be soft and compliant.

If this Indian tomato and pepper curry is looking a bit sticky loosen its demeanour with a little water, taste it for acidity levels, and if needed sprinkle a little more sugar. You’re looking for sharp and slightly sweet palette. In a separate frying pan glug in enough olive oil to fry the remaining ¼ onion, cooking for a few minutes with ½ tsp of sugar and 2tbs water over a medium high heat. Caramelise the onion until brown and dress the top of each serving with these crispy sweet strands of allium.

Enjoy this tomato and capsicum curry recipe with fresh hot flatbread and a healthy appetite.