Tomato Curry

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Fresh cilantro

for garnish, chopped

Coconut milk

1 can (13.5 oz)

Garam masala

1 teaspoon

Red chili powder

1 teaspoon (adjust for spice preference)

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Green chilies

2, slit lengthwise (adjust for spice preference)

Ginger

1-inch piece, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Tomatoes

4 large, chopped

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for an additional minute until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala to the pan. Mix well to combine the spices with the onion mixture.
5. Incorporate the chopped tomatoes and cook until they become soft and mushy, about 8-10 minutes.
6. Pour in the coconut milk and season with salt. Stir everything together and let it simmer for 10-15 minutes, allowing the flavors to meld.
7. Once cooked, garnish with fresh cilantro before serving hot with rice or naan bread.