Family friendly Entrees

Rice-stuffed tomatoes with mustard seeds and curry leaves

Name: Rice stuffed tomatoes mustard seeds curry leaves recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 6 (1.5kg total) large heirloom tomatoes; 2 tbs ghee; 2 tsp yellow mustard seeds; 1 tsp nigella seeds; 1/2 tsp ground turmeric; 4 sprigs curry leaves; 1 onion, finely chopped; 3 garlic cloves, crushed; 3cm piece (15g) ginger, finely grated; 3/4 cup (150g) long grain rice; 1 1/4 cups (310ml) chicken stock; 3 cups baby spinach leaves; 1/4 cup chopped dill leaves; Extra virgin olive oil, to drizzle; Greek-style yoghurt, to serve

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Georgie Esdaile Rice-stuffed tomatoes with mustard seeds and curry leaves — Nigel Lough

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by Georgina Esdaile

Food Editor

Feb 08, 2022

These rice stuff tomatoes with mustard seeds and curry leaves are a fantastic way to get the party started.

6 (1.5kg total) large heirloom tomatoes
2 tbs ghee
2 tsp yellow mustard seeds
1 tsp nigella seeds
1/2 tsp ground turmeric
4 sprigs curry leaves
1 onion, finely chopped
3 garlic cloves, crushed
3cm piece (15g) ginger, finely grated
3/4 cup (150g) long grain rice
1 1/4 cups (310ml) chicken stock
3 cups baby spinach leaves
1/4 cup chopped dill leaves
Extra virgin olive oil, to drizzle
Greek-style yoghurt, to serve

Method

1.

Preheat oven to 220°C.
2.

Cut a 1cm slice off the top of each tomato and set aside. Scoop seeds out of tomatoes, place in a small food processor and whiz until smooth. You should have about 1 1/2 cups tomato puree. Set tomato puree and hollowed tomatoes aside.
3.

Place ghee in a medium saucepan over medium heat. Add mustard seeds, nigella seeds, turmeric and 1 sprig curry leaves. Cook for 30 seconds or until fragrant. Add onion, garlic and ginger, and cook for 6-7 minutes until softened and fragrant. Add rice and stir to coat. Add stock and reserved tomato puree. Bring to a simmer, then reduce heat to low, cover with a lid and cook for 20-25 minutes until rice is tender and liquid has absorbed. Remove from the heat and steam with lid on for 5 minutes. Stir through the spinach and dill until wilted.
4.

Divide rice mixture between hollowed tomatoes and top with the reserved lids. Place on a baking tray and top with remaining curry leaves. Drizzle with oil and roast for 25 minutes or until blistered and just softened. Serve with yoghurt alongside.