TOMATO CURRY
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 4
Ingredients
  • 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)
Instructions
  1. Add oil to a skillet over medium-high heat. Then add fennel seeds and bay leaves saute for 1 minute.
  2. Stir in onions and ginger paste. Saute well. Add spelt flour saute for 2-3 minutes until it turns aromatic.
  3. 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.
  4. Stir in coconut milk, Garma masala, and cilantro. Mix well for 2-3 minutes.
  5. Ladle in a bowl top with toasted spicy pumpkin seeds and devour with my delicious
  6. pumpkin naan.
Notes
Thickner Variations:

Eggplant
Pureed Peppers & Onions
Coconut Yogurt
Recipe by Taste of Yummy at https://www.tasteofyummy.com/tomato-curry-sauce/