The summer curry of cherry tomatoes and cilantro pilaf rice it’s a easy dish and original perfect for a dinner during the summer. Tasty and colorful, it’s a recipe spicy which is prepared in an hour and will please everyone. Seeing is believing!
Ingrediants
- 2 tablespoons of extra virgin olive oil
- 1 spring onion
- 4 cm of fresh ginger
- 2 sliced garlic cloves
- 1 fresh red pepper
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 150 ml of hot water
- 500 g of cherry tomatoes
- 3 tablespoons of tomato sauce
FOR THE CURRY:
- fresh parsley
- salt
- pepper
- 300 g of basmati rice
- 60 g of butter
- 1 spring onion
- 1 teaspoon of dried coriander
- 800 ml of vegetable broth
- salt
FOR THE PILAF RICE:
That of summer curry of cherry tomatoes and cilantro pilaf rice it’s a easy recipe which will surprise you for its spicy taste thanks to garam masala, a mix of spices typical of India and Pakistan with a mustard yellow color that usually contains black pepper, white pepper, cinnamon, cloves, cumin, nutmeg and cardamom.
These elements are enough to make us understand the spicy note of this single dish, perfect to present during a dinner with friends, to bring one to the table vegetarian recipe different from the usual using one of the most popular seasonal vegetables, namely the tomato, to try in its many versions by choosing from our 50 tomato recipes perfect for summer.
Juicy and sweet, the cherry tomatoes are the protagonists of this curry that cooks in 20 minutes and goes with basmati, which has the characteristic of being a particularly aromatic rice. Dry coriander is added to this pilaf rice, to give the dish an additional fragrant note.
OTHER TASTY RECIPES: Rice with curry; Basmati rice with chicken curry and coconut milk; Curry rice with prawns
How to prepare: Summer curry of cherry tomatoes and coriander rice
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Summer curry of cherry tomatoes and coriander rice
Start preparing the summer curry of cherry tomatoes and cilantro pilaf rice by heating the two tablespoons of oil in a saucepan. Add the sliced garlic, chopped spring onion, grated ginger, sliced chilli pepper and sauté for 5 minutes. Add the spices, leave to flavor briefly.
Add the cherry tomatoes, hot water, tomato puree and bring to a boil. Cook for about 20 minutes until the cherries are tender. Season with salt and pepper. Now dedicate yourself to the pilaf rice: chop the spring onion and sauté it over low heat in a saucepan with the butter.
Add the rice, toast it and add the coriander, followed by the broth. Cover and cook for 20 minutes or until the liquid has evaporated. Transfer to a bowl and shell with a fork.
When it has cooled, add the cherry tomato curry and serve.
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