Ingredients
2tbsppeanut oil,or canola oil
1medium onion
1garlic clove
1jalapeno
½tbspfresh ginger,minced
1½tbspmild curry powder
28oztomatoes,(1 can), peeled
14ozunsweetened coconut milk,(1 can)
1tspsugar
salt and freshly ground pepper
2tbspcilantro,chopped
Preparation
In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño, and ginger, then cook over moderately high heat, stirring, for about 5 minutes until softened.
Add the curry powder and cook for 1 minute until fragrant.
Add the tomatoes and their juices, coconut milk, and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, for 20 minutes until slightly thickened.
Stir in the cilantro, then transfer to a bowl.
Add to the desired dish and enjoy.
