Inspired by Sri Lankan curries, this simple dish is also fantastic if you add drained chickpeas with the coconut milk, or finish with pan-fried paneer or prawns.
- Prepare10 mins
- Cook1 hr 30 mins
- Total time1 hr 40 mins
Preheat the oven to 150ºC, gas mark 2. Using a vegetable peeler, make flakes from the chunks of coconut. Mix with ½ tbsp coconut oil, the chilli powder and a generous pinch of salt. Spread into a roasting tin and cook for 30 minutes until golden. Tip onto a plate, reserving the roasting tin. Increase the temperature to 200ºC, gas mark 6.
Heat the remaining coconut oil in a frying pan over a high heat. Once hot, add the mustard seeds. When they start to pop, add the fenugreek, cumin and curry leaves and turn off the heat. Add the tomatoes, chilli, garlic and onion to the frying pan and mix together. Tip into the reserved tin, season, then roast for 30-45 minutes.
When the tomatoes look burnished and stick, pour in the coconut milk and return to the oven for 15-20 minutes. Squeeze over some lemon juice to taste, then sprinkle with the reserved coconut flakes and some coriander. Serve with the remaining lemon wedges to squeeze over. Delicious with steamed basmati rice.