Fragrant Indian Spiced Tomato Curry

Name: Fragrant Indian Spiced Tomato Curry
Total time: 45 min
Ingredients: 30 ml peanut oil; 15 ml margarine; 1 large onion, chopped; 30 ml minced garlic; 15 ml minced fresh ginger root; 30 ml ground coriander; 30 ml ground cumin; 5 ml ground cinnamon; 5 ml ground black pepper; 5 ml cayenne pepper; 1.25 ml ground turmeric; 2 tomatoes; 2 serrano chile peppers, seeded; 125 ml fresh cilantro; 125 ml yogurt, whisked until smooth; 750 ml water

Experience the vibrant flavors of India with this fragrant and rich tomato curry, infused with coriander, cumin, turmeric, garlic, and ginger, and finished with a touch of yogurt for creaminess.

45 min

easy

8 servings

75kcal

calories

carbohydrates

1mg

cholesterol

fat

fiber

protein

saturated fat

35mg

sodium

unsaturated fat

Dinner Brunch Sauce Indian

Ingredients

30 ml peanut oil

15 ml margarine

1 large onion, chopped

30 ml minced garlic

15 ml minced fresh ginger root

30 ml ground coriander

30 ml ground cumin

5 ml ground cinnamon

5 ml ground black pepper

5 ml cayenne pepper

1.25 ml ground turmeric

2 tomatoes

2 serrano chile peppers, seeded

125 ml fresh cilantro

125 ml yogurt, whisked until smooth

750 ml water

Directions

Step 1

Begin by heating peanut oil and margarine in a small skillet or wok over medium-high heat.

Step 2

Add chopped onion and sauté until deeply browned, approximately 10 to 15 minutes, ensuring the onions are well caramelized for maximum flavor.

Step 3

Stir in minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 4

Transfer the onion mixture to a food processor and blend until smooth. Do not rinse the food processor.

Step 5

Transfer the blended onion mixture to a large saucepan and stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric. Cook over low heat until the mixture thickens and reaches a paste-like consistency.

Step 6

In the food processor, purée the tomatoes, chile peppers, and cilantro until smooth.

Step 7

Add the purée to the onion mixture and stir over low heat, cooking off the moisture from the tomatoes and peppers.

Step 8

Gradually add the yogurt to the mixture, stirring constantly to prevent curdling.

Step 9

Return the mixture to the food processor and blend until smooth.

Step 10

Transfer the mixture back to the saucepan, add water, and increase the heat to high. Bring the sauce to a rolling boil, cover the saucepan, and boil for 3 to 5 minutes.

Step 11

Reduce the heat and simmer the curry until it reaches the desired consistency.