Tomato Sauce Variations: Curry, Southwest and Provencal

2014-05-25
  • Yield : 4 servings
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Ingredients

  • 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
  • Shredded unsweetened Coconut
  • Minced fresh cilantro
  • Plain Yogurt

Method

Step 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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