1. 2 tablespoons peanut or canola oil
2. 1 medium onion, thinly sliced
3. 1 garlic clove, minced
4. 1 jalapeno, seeded and minced
5. 1/2 tablespoon minced fresh ginger
6. 1 1/2 tablespoons mild curry powder
7. 1 (28 ounce) can peeled tomatoes, chopped and juices reserved
8. 1 (14 ounce) can unsweetened coconut milk
9. 1 teaspoon sugar
10. Salt and freshly ground pepper
11. 2 tablespoons chopped cilantro
Nutrition Info
Per Serving
* Calories: 315 kcal
* Carbohydrates: 16 g
* Dietary Fiber: 4 g
* Fat: 28 g
* Protein: 4 g
* Sugars: 9 g
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2. Cooking Directions
1. In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeno and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.
Yield: 4 servings
