Nigella's Tomato Curry with Coconut Rice

Tonight i cooked another recipe from my new favourite cook book, Nigella Kitchen. I don't seem to be able to find a link so i will have to tell you how its done!
I didn't think the recipe looked that appealing at all - i'm not a big fan of fresh tomatoes or peas. The only reason i cooked it was because of our vege garden bulging with ripe tomatoes.

So i chopped a huge white onion and cooked on medium heat in large saucepan heated with canola oil for about 10 min. Next went in 4 cloves of chopped garlic, 1kg of chopped tomatoes (skin and seeds included) and 2 teaspoons tumeric, 1 teaspoon garam masala, 1 teaspoon mustard powder and 1/2 teaspoon chilli flakes. This was then covered and cooked over low heat for 20 mins, for the last 5 mins my husband kindly added 200g of frozen peas he had cooked in the microwave.
Please note this is slightly different to Nigella's  - she used cherry tomatoes and she used 1 teaspoon of chilli powder.

For the rice - i sliced 4 spring onions and cooked in a little canola oil with 2 teaspoons of black mustard seeds for about a minute before adding 300g of basmati rice. After mixing i poured in 400ml of coconut milk and 600ml of freshly boiled water. Lid was put on and left on low for 15 mins at which point the water was all absorbed and rice broken up with fork and fresh juice of a lime added.

Now the amazing part - eating it. I loved it, the flavours of the rice and the curry all went together so well. It was also very filling. I am just so surprised, i looked at the ingredients and just didn't expect such vibrant fresh flavours. It is a keeper!
Note - my 3 year old wasn't impressed, she did like the rice though.