Recipe courtesy of Diana Shaw
Tomato Sauce Variations: Curry, Southwest and Provencal
- Level: Easy
- Yield: 4 servings
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
- 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.