Capsicum and cherry tomatoes are tailor-made for worknight meals, with simple chopping needs and small cooking times. Combine with some pre-cooked tomato masala and you have a capsicum cherry tomato curry that looks so regal, it’s hard to believe how easy it was to create.
- Green capsicum – 2
- Cherry tomatoes – 1 cup
- Shallots – 6*
- Make-ahead tomato masala – 3 tablespoons**
- Tomato ketchup – 2 teaspoons: I used Maggi tomato ketchup
- Salt – to taste
- Nigella seeds – 1/2 teaspoon
- Butter – 1 teaspoon
*If you don’t have shallots on hand, substitute with 1 large red onion.
**For this recipe, I used butter as the cooking medium for tomato masala instead of ghee.
Peel and cut off the ends of shallots. Retain whole. (If using red onion instead, peel and cube into large pieces.)
Core the green capsicum. Chop into large pieces.
Prick a clean hole through each cherry tomato.
Heat butter in a non-stick pan. Add nigella seeds, fry for a few seconds, stirring to avoid burning the butter. Add shallots/onion cubes and cook till translucent.
Add tomato masala, a cup of water and bring to a boil. Stir in the ketchup. Set heat to medium, add cherry tomatoes and simmer for 2 minutes. The hole that we pricked would help the tomatoes soak in the spices. Add capsicum pieces next and continue to cook, stirring occasionally. Add some water if the curry gets too dry for your liking.
Cook till the capsicum has softened and the cherry tomatoes have plumped up with the curry or burst and released their juices. I simmer for about 10 minutes after adding the capsicum.
Once done, remove from heat and garnish with chopped coriander leaves. Serve capsicum cherry tomato curry hot with chapatis.