Recipe
Tomato Curry in Saffron Coconut Sauce
You simply must try our Tomato Curry in Saffron Coconut Sauce! The bright colors and aromatic ingredients of this dish come together to make a recipe that is truly Pinterest worthy. This curry, unlike many others does not require a roux, making it a simple way to get all of those wonderful flavors that you desire when creating a curry. As an added bonus, it is gluten free, dairy free, and vegan which means that everyone can enjoy it!
Made with Ralston Family Farms Jasmine Rice
Ingredients
- 2.5 lb fresh skinned tomatoes
- 1 pinch saffron
- 2 oz toasted pistachios
- 4 cloves garlic
- 2 inch piece of ginger
- 2 fresh red hot chilies
- Olive oil
- Fresh cilantro
- 1 tsp cumin seeds
- 1 tsp fenugreek
- 1 can coconut milk
- 1 onion
- 2 cups Ralston Family Farms Jasmine Rice
Instructions
- Cook rice according to package directions (the rice cooker is perhaps the easiest method).
- Make an X on the core of each tomato and place in boiling water to remove the skins for 45 seconds.
- Cover the saffron with ½ cup of the boiling water and set aside to infuse.
- Peel and finely chop the garlic, ginger and chilies.
- Pour some olive oil into a saucepan. Add the diced onion and spices, then add the tomatoes coconut milk and saffron water. Cover and simmer for 20 minutes.
- Season to taste, top with toasted pistachios and serve with fluffy Jasmine rice.
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