Recipe courtesy of Diana Shaw

Tomato Sauce Variations: Curry, Southwest and Provencal

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe



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


Cayenne pepper

Garam Masala

2 cups cooked chickpeas

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


Shredded unsweetened Coconut

Minced fresh cilantro

Plain Yogurt


  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.