dinner

Heirloom Tomato Vegetable Curry

Recipe by: Roti Brown

GF

V

VG

Time: 40 minutes
SERVINGS: 4
  • Heirloom Tomato Vegetable Curry
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Avaline and Brightland have come together to celebrate our shared commitment to deliciousness, on the plate and in your glass.

We’ve asked two of our favorite recipe creators to craft dishes inspired by our go-to fall offerings: Avaline’s new Pinot Noir and our olive oils. Don’t forget to put on our collab playlist while you cook!

Roti Brown is a home chef and Creative Director based in Los Angeles. Food has played a huge role in her life for as long as she can remember. Today, cooking is a daily activity and one of her favorite ways to express herself. For Roti, it's not just about creating food that people want to eat. She believes food is so much more than just sustenance, it's a way to foster true community, experience new cultures, and share her own.

Ingredients

  • 3-4 large heirloom tomatoes, quartered
  • 2 teaspoons curry powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • cloves of garlic, peeled
  • 2 tablespoons of Brightland Ardor Chili Olive Oil
  • Kosher Salt
  • Course ground black pepper
  • 24 oz petite potatoes, quartered
  • 1 tablespoon fresh ginger, grated
  • 3 medium-sized carrots, sliced into rounds
  • 1/4 red onion, roughly chopped
  • 1 cup canned coconut milk
  • 1/2 cup vegetable broth
  • 2 sprigs of fresh thyme
  • 1 small lemon
  • 1 handful of dill, roughly chopped

Instructions

  1. Preheat the oven to 400F.
  2. Add the following to a baking sheet: quartered tomatoes, 1 tablespoon of Brightland Ardor Chili Olive Oil, garlic, 1 teaspoon of curry powder, nutmeg, cinnamon, and ½ teaspoon of salt. Mix well and bake for 20 minutes.
  3. While the tomatoes cook, heat 1 tablespoon of Brightland Ardor Chili Olive Oil and 1 teaspoon of curry powder in a crockpot on low heat. Allow to cook until the mixture is fragrant, stirring continuously.
  4. Then add in potatoes, ginger, carrots, red onion, and 1 teaspoon of curry, and sauté for about 5 minutes, stirring occasionally. Next add the coconut milk, broth, thyme, and a squeeze of half the lemon. Leave to simmer on low.
  5. Once the tomatoes have cooked, blend them until smooth, then add the mixture to the crock pot. Simmer on low-medium heat for an additional 15 minutes.
  6. Garnish with fresh dill and a few drops more of Brightland Ardor Chili Olive Oil. Serve hot and enjoy with a glass of Avaline Pinot Noir.

What You'll Need

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