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Curry Stuffed tomatoes

Submitted by Julie Sutton 11 June 2009

This is a really nice and different side dish to have with curry



100g yellow split peas (soaked overnight),oil,1 chopped onion,2 crushed cloves garlic,1tsp cayenne pepper,1tsp tumeric,50g raisins,100g cooked chickpeas or a small tin,2tbsp mango chutney,2tbsp chopped fresh coriander,4 large tomatoes


Put peas in a pan. Pour over 1 pint water and bring to boil. SKim off any scum. Simmer 20 mins
heat over to 190'CSlice tops of tomatoes and put to one side
scrape out insides
Fry onions and garlic in oil until soft
Add spices and insides of tomatoes
Add mixture to peas cook 10 mins until creamy
Add chickpeas, chutney and coriander
Season salt and pepper
Spoon mixture into tomatoes and replace tops
Place on baking sheet and brush with oil
Cook for 20 mins until the tomatoes have softened
scrape out insides

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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