This easy Tomato Masala Recipe will keep you CURRY-ING ON

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Toast the peanuts, sesame seeds and dried coconut in a sauté pan over medium heat for 3-4 minutes. Set aside.
2. Put the toasted ingredients in a blender with the water and blend on high until smooth.
3. Finely chop the garlic, onions, ginger and green chilies. Quarter the tomatoes.
4. Return the pan to medium heat. Add the olive oil, then the cumin and coriander seeds, and cook for 2-3 minutes.
5. Add the curry leaves and onions and sauté for 4-5 minutes. Then add the garlic, ginger, green chilies and fresh mint and sauté for 2-3 minutes more.
6. Add the turmeric, sweet paprika, cayenne, garam masala and salt and sauté for 2-3 minutes.
7. Push the spices to one side, add 1 tablespoon of olive oil to the cleared space, then add the tomatoes and sauté for 3-4 minutes.
8. Pour in the blended peanut and coconut mixture, stir and cook for about 5 minutes. Cover and cook on medium-low for 10 minutes.
9. Plate the curry, garnish with chopped cilantro and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionGingerTomatoCoconutPeanut