Coconut Curry Tomato Sauce

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Coconut Curry Tomato Sauce

 

2 tablespoons peanut or canola oil

1 medium onion, thinly sliced

1 garlic clove, minced

1 jalapeño, seeded and minced

1/2 tablespoon minced fresh ginger

1 1/2 tablespoons mild curry powder

1, 28 ounce can peeled tomatoes, chopped and juices reserved

1, 14 ounce can unsweetened coconut milk

1 teaspoon sugar

salt and freshly ground pepper

2 tablespoons chopped cilantro

 

In a large saucepan, heat the oil until shimmering. Add the onion, garlic,

jalapeño 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.

 

 

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