The Curry Cure

I like curry. Really like it.

But, I have to be honest right away and tell you that I did not make this recipe. Not even a little.

As tempted as I am, my husband doesn't eat it. I know, right?? Crazy talk.




That fact, combined with a pot of amazing curry and my tendency to not. stop. eating. it....is a recipe for a New Delhi Belly.

However, when a PC-reader let me know that she is on strict orders to completely omit wheat, dairy, yeast, nuts and sugar from her diet, I had to get a decent meal to her before she died of boredom over her plate of steamed vegetables. No one wants that.

Enter the mighty curry. Flavorful, rich, silky and spicy--a sumptuous curry dinner is exactly what said reader needs to perk up her plate. Plus it kind of goes with almost everything: Vegetables, Fish, Chicken, Tofu.

Even chocolate and cookies are invited to the party. It's the little black dress in your recipe repertoire. Peanut butter just lost that title.

So let's get down to business. Here's a delightful (and easy!) sauce that pairs well with whatever you choose to curry...

Coconut Curry Tomato Sauce
Adapted from Food & Wine


Ingredients

1. 2 tablespoons peanut or canola oil

1. 1 medium onion, thinly sliced

1. 1 garlic clove, minced

1. 1 jalapeño, seeded and minced

1. 1/2 tablespoon minced fresh ginger

1. 1 1/2 tablespoons mild curry powder

1. One 28-ounce can peeled tomatoes, chopped and juices reserved

1. One 14-ounce can unsweetened coconut milk

1. Salt and freshly ground pepper

1. 2 tablespoons chopped cilantro

Procedure


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.

The sauce can be refrigerated for up to 5 days. 

NOTES 

Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sautéat the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.