Tomato Curry With Coconut Rice

Our answer

Nigella's Tomato Curry With Coconut Rice (from KITCHEN) is a quick-to-make vegetarian curry that uses fresh cherry tomatoes. It is particularly good for using up cherry tomatoes that may be starting to turn slightly soft.

The tomatoes are cooked in a pan with the lid on, so the evaporation of liquid should be minimal. If the sauce is slightly dry then it could be that the tomatoes were just slightly less juicy themselves. If the curry needs a little extra liquid after the 20 minutes of simmering we would suggest adding a little vegetable stock to the pan. It is difficult to give an exact amount, but you need just enough to give a fairly thick tomato sauce. Cook the sauce over a low heat for 1-2 minutes extra, to let the flavours mingle together, before adding the cooked peas and serving with the coconut rice.