and onions with tomatoes
From: Nancy -
This one came out of the Globe and Mail (and they attributed it
to Maya Kaimal MacMillan), and never fails to taste good, even though
I have no instinct when it comes to spicing.
- 1 cup sliced onion
- 3 T plus 1 T peanut oil
- 1 clove minced garlic
- 5 t ground coriander
- 1/4 t ground cayenne
- 1/4 t ground black pepper
- 1/4 t ground turmeric
- 1.5 cups canned plum tomatoes, drained, coarsely chopped
- 3 large Yokon gold potatoes, 3/4 inch cubes
- 3/4 cup water
- 3/4 cup coconut milk
- 1 t fennel seeds
- 1 t salt
- 2 bay leaves
- 1 dried red pepper
Fry onions over medium high in 3 T of oil to a golden colour.
Add garlic for another minute.
Mix in coriander, cayenne, pepper and turmeric.
Add tomatoes and cook 3-4 minutes till warmed through.
Add potatoes, water, 1/2 cup of coconut milk, fennel seeds, and
Bring to steady simmer, partially cover, and cook 20-30 minutes
until potatoes are tender and sauce is cream-like.
Add remaining coconut milk, bring to boil and remove from heat.
Heat remaining 1 T of oil, add mustard seeds, bay leaves and red
pepper, and heat under seeds start to pop.
Stir into curry.