Active Time
Total Time
30 MIN
Serves : 4
© Sarah Bolla

How to Make It

Step 1    

Warm the olive oil in a saucepan over medium heat. Add the sliced garlic, chili and ginger to the pan and cook for about 4 minutes, letting them soften.

Step 2    

Pop the cardamom seeds from their husks, and crush slightly. Add the crushed cardamom seeds, cumin, coriander and turmeric to pot and stir.

Step 3    

Add the halved tomatoes cut side down into the pan, season with salt, and pour in the coconut milk. Bring to a boil, about 10 minutes, until the tomatoes begin to soften. Turn each tomato over and continue to cook for a few more minutes until tender.

Step 4    

Once tomatoes are soft, transfer to a platter, season with salt, and garnish with cilantro leaves.

Serve With

Rice or warm bread.

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