Behold, tomato curry!
Your days of consuming store-bought curry are officially over. This cozy curry cure-all is crazy-easy, filling, and imbued with intense aromatic aromas making it certified in the world of curries. Woop-Woop! 🙂
Today’s Indian-inspired dish was developed with Roma tomatoes as my base because I love the tangy taste of tomatoes and I thought it would be the perfect fit for this robustly flavored curry.
One of the beauties of Roma tomatoes is that they break down into a thick and superb sauce giving this curry the luxurious body I need to welcome me on a cold weeknight.
The most thrilling moment of this recipe is when the diversity of the spices and the tomatoes come together and shine. Sauteing the turmeric, chili powder, coriander, and cumin intensified the aromatics drastically creating a pleasant complicated aroma that will linger long after you’re done.
WHAT CAN YOU EXPECT?
The collision of flavors delivers a tasty punch infusing every taste bud it encounters. Warm and welcoming thanks to the FENNEL SEEDS, CUMIN powder, GARMA Masala, and GINGER. Yes, GINGER shows up and brings the authentic intense flavor we’ve come to love in curry recipes. The coconut milk adds the perfect velvety smoothness and rounds out the sauce.
In just under 35 minutes to prepare, a red thick curry sauce is on display. Add a light sprinkle of spicy pumpkin seeds with a sprig of cilantro served alongside freshly made pumpkin naan that comes together beautifully.
You can also serve it over fonio, with Spelt crackers, eat it as a dip with veggies or use it as a thick sauce.
If tomatoes aren’t your thing, (no judgment) you can use other thickeners to give your curry sauce body like eggplant, pureed peppers & onions, or coconut yogurt. Feel free to improvise. ENJOY!!
HOW TO MAKE TOMATO CURRY
- 2 Tablespoon grapeseed oil
- 1 Teaspoon fennel seeds
- 2-3 Bay Leaves
- 1 medium onion chopped
- 1 Teaspoon ginger paste
- 1 Teaspoon spelt flour
- ¼ teaspoon turmeric
- 1 Teaspoon chili powder
- 1 Teaspoon coriander powder
- ¼ teaspoon cumin powder
- 1 Teaspoon pink salt
- 4 Roma tomatoes chopped
- ½ cup spring water
- ¼ cup coconut milk
- ¼ teaspoon Garma masala
- 2 Tablespoons cilantro chopped
- 1 Tablespoon of toasted spicy pumpkin seeds
- (Optional)
- Add oil to a skillet over medium-high heat. Then add fennel seeds and bay leaves saute for 1 minute.
- Stir in onions and ginger paste. Saute well. Add spelt flour saute for 2-3 minutes until it turns aromatic.
- Next up: turmeric, chili powder, coriander powder, cumin powder, and salt. Saute until it has a fragrant punch. Add tomatoes saute until they breakdown into a mushy consistency. Pour in water. Cook for 15 minutes until the oil begins to separate and it's completely done.
- Stir in coconut milk, Garma masala, and cilantro. Mix well for 2-3 minutes.
- Ladle in a bowl top with toasted spicy pumpkin seeds and devour with my delicious
- pumpkin naan.
Eggplant
Pureed Peppers & Onions
Coconut Yogurt
Everyone at the table will be excited about this one.
