Tomato Curry [WF/GF/DF/V]
Denise Roseland
Serves 4 - 6
Ingredients
1 tablespoon vegetable oil (I like peanut)
1-1/2 cup diced onion
1 teaspoon salt
2 teaspoons mustard seeds
2 teaspoons minced fresh ginger
4 cloves garlic, minced
1 bell pepper, diced
1/2 small head cauliflower, cut into florets
6 tomatoes, seeded and diced
2 cups tomato sauce
1/2 teaspoon cinnamon
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon crushed, dried chili peppers
1 cup peas, fresh or frozen
Chopped cilantro, for garnish
Lime wedges, for garnish
Instructions
Heat oil in large stockpot. Add onion, salt and mustard seeds. Sauté over medium heat for 8-10 minutes or until seeds start to make popping noises and onion is tender. Add ginger, garlic, bell pepper and cauliflower. Cook another 5 minutes. Add tomatoes, sauce, cinnamon, cumin, coriander, and dried chili pepper. Bring to a boil, reduce heat to low and simmer 15 minutes, stirring frequently. Stir in peas. Taste and adjust seasoning. Serve over cooked basmati rice, garnished with cilantro and a squeeze of lime juice.