Tomato Curry

Tomatoes are almost back!  Even though it’s early, there is at least one local farm with a greenhouse that typically has tomatoes available at the first market, which is in just three short weeks…Until then, I personally do not buy fresh tomatoes, so this recipe is actually based on jarred tomatoes, both diced and strained.  Since the only brand of canned tomatoes that is BPA-free is Eden and I can’t find those anywhere, I stick with tomatoes in glass jars.  The two organic brands I know of are Lucini (for diced and whole tomatoes), and Bionaturae (for strained tomatoes, more like tomato sauce).  They are both low in sodium and quite tasty for a Winter soup or other tomato-based dish like this one.  If you use a different brand, check the sodium content, then give it a taste before adding salt.

I served this over quinoa as a side dish, but adding browned tofu (you can brown it with the onions), roasted chickpeas, or your protein of choice, could easily turn it into an entree.  It also made a great dipping sauce for veggie pancakes.  I got the original recipe from Moosewood Cookbook, but tweaked it a bit to Winterize…I keep roasted chili peppers in my freezer so I have them available through the Winter.  If you don’t have any, you can use some dried chili flakes or cayenne, but it much smaller amounts!

  • 2 large shallots (or one onion), minced
  • 1-2 Tablespoon minced roasted chili, or 1/4 teaspoon cayenne or chili flakes (or to taste)
  • 2 teaspoons cumin
  • 3 medium cloves garlic, minced
  • 2 Tablespoons freshly grated ginger
  • 3 cups diced tomatoes (Lucini – from a glass jar)
  • 1 cup strained tomato (Bionaturae – from a glass jar)
  • generous pinch cinnamon
  • salt, to taste (assuming you are using jarred tomatoes with minimal salt, 1/2 to 1 teaspoon should do it)

Heat a large sauté pan over medium heat and add the ghee or oil.  Add the onions and sauté until they begin to brown, then add the roasted chili and cumin and keep it going for a few more minutes.  Make a space in the middle of the pan, add a little more ghee/oil, and then the garlic and ginger.  Sauté until garlic is fragrant, then add the diced and strained tomatoes, cinnamon and 1/2 teaspoon of salt.  Simmer for about 15 minutes, then taste and adjust seasonings.  Serve over cooked grains alongside a protein and a big pile of vegetables.  Enjoy!

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2 Comments »

  1. Linda said

    I would like to be added to your email list

    Thanks
    Linda

    • adaba said

      Hi Linda. I added you to my email list, so you will receive a weekly email with blog updates, soup night/a la carte menus, and information on upcoming classes.

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