Recipe courtesy of Diana Shaw

Tomato Sauce Variations: Curry, Southwest and Provencal

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Curry:

3 tablespoons peanut oil

2 medium onions

3 garlic cloves, crushed and minced

1 1 /2 to 2 cups tomatoes, peeled chopped

Bottle of unrefined peanut oil for display

2 tablespoons freshly grated ginger

2 tablespoons cider vinegar

Ground cumin

Ground coriander

Turmeric

Cayenne pepper

Garam Masala

2 cups cooked chickpeas

2 fistsized red or white potatoes, boiled, peeled and cubed

Garnishes:

Shredded unsweetened Coconut

Minced fresh cilantro

Plain Yogurt

Directions

  1. Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes.

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