Indian: Pepper Tomato Curry by Recipe Cottage

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	Pepper Tomato Curry

		Green Pepper & Tomato Curry (VEGAN) Serves 2 1 1/2 (sweet) green (bell) peppers 300g (10oz) ripe tomatoes 1 tsp sunflower oil, or other tasteless vegetable oil 1 tsp cumin seed 1/4 tsp salt 1 1/2 tsp mild chilli powder 1/4 tsp turmeric powder 4 tsp dhana jheera (recipe below) 1/2 tsp garam masala (recipe below) 1 tsp brown sugar Peel the tomatoes if you can be bothered - if you don't, you'll get pieces of tomato skin in your sauce, but they'll be quite big and easy to pick out. I think they add a little extra flavour as well. Cut the bell pepper and tomatoes into large chunks - peppers about 1 inch squares and tomatoes into quarters. Heat the oil in a wide pan and add the cumin seeds. Stir about, then add the green pepper and saute for 2-3 minutes. Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften. Add the salt, chilli powder, turmeric, dhana jheera, garam masala and brown sugar. Stir well, then simmer, covered, for 7 minutes, or until the pepper is cooked to your liking. Best served at once. Dhana Jheera Makes about 1 tbsp 2 tsp ground coriander seed, or 1 tbsp whole coriander seed 1/2 tsp ground cumin, or 1 tsp whole cumin seed If using the whole spices, roast them over a low heat in a dry frying pan (ie, no oil) until they start to smell nice. Remove from the heat and grind together. If using ready-ground spices, just mix them together. Garam Masala Makes about 2 tbsp 2 tsp coriander seed 2 tsp cumin seed 1 tsp black peppercorns 1/2 inch cinnamon stick 1/2 tsp cloves 1 tsp green or brown cardamom pods 1-2 bay leaves Cut open the cardamom pods and remove the seeds. Discard the pods and the funny stuff around the seeds. Break the bay leaves up into small pieces. Roast everything together over low heat in a dry (ie no oil) frying pan - nonstick is best - until they start to smell nice. Remove from the heat and grind together in a coffee grinder.