South Asian•healthy
Tindora Curry
Spiced with coriander and cumin, this tomato-coconut Tindora Curry is still quite mild ~ and, with a side of quinoa or rice, it makes for a delicious, easy, and quick vegetarian dinner.
- Prep time
- 5 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 2 cup chopped Tindora
- 1 red onion diced
- 4 clove garlic diced
- 2 tsp freshly grated ginger
- 1 can tomato paste (6 oz)
- 1 can coconut milk (12 oz)
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/2 tsp pepper
- Olive oil
- Parsley to garnish
Instructions
- 1
Add olive oil to a pan and add in the onions
- 2
Let onions caramelize (15 minutes or so), stirring so they don't burn
- 3
Add in the garlic, ginger and Tindora and stir well
- 4
Then add in the tomato paste and coconut milk and mix till well combined
- 5
Add in the turmeric, cumin, coriander, paprika, salt and pepper and let simmer over a low flame for about 7 minutes
- 6
Garnish with parsley and enjoy