June 26, 2012
This recipe¬†tastes delicious over chicken, fish or mixed vegetables.
Yield: 4 servings
- 4 T. coconut oil
- 2 medium-sized onions, chopped
- 4¬†garlic cloves, minced
- 16 plum or Roma tomatoes, chopped
- 4 T. peeled and minced fresh ginger
- 1 T. brown sugar
- 2 T. curry powder
- 2 T. turmeric
- 2 tsp. cumin
- pinch black pepper
- 2 tsp. crushed red pepper
- 1 cup coconut milk
- 1/2 cup chopped¬†cilantro
- 2 tsp. lemon juice
In large pot, heat coconut oil and cook onions for approximately 5 minutes. Add garlic, and cook for 2 minutes until it softens; do not let it become brown. Add tomatoes, ginger, brown sugar, curry powder, turmeric, cumin, black pepper and red pepper; cook over low heat for 10 minutes, stirring occasionally. Add coconut milk, cilantro and lemon juice, and simmer for 10 minutes.
Pur√©e sauce in blender, leaving some chunks for texture if desired.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.