This Paleo-friendly recipe produces a wonderful blend of sweet and spicy flavors, making it a great pairing for meat and fish dishes.
MAKES 1 CUP
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 small tomato, chopped
• 4 garlic cloves, crushed
• 1 1-inch piece fresh ginger root
• 1 teaspoon salt-free garam masala spice blend
• 8 ounces fresh, whole coconut milk
1. Heat oil in a cast iron skillet over medium heat. Add onion and tomato. Cook for five minutes. Stir in ginger and garlic and continue cooking for one minute. Reduce heat to low and simmer for ten minutes while stirring occasionally. Add garam masala and continue to simmer for five minutes. Remove from heat and cool for ten minutes.
2. Pour into a blender and puree until smooth. Return mixture to skillet and add coconut milk. Simmer over low heat, stirring constantly for ten minutes. Serve warm or cold.
