Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served.

Here’s the recipe for the sauce.

Tomato Curry Sauce

Ingredients:
2 large onions finely diced
5 large fresh ripe tomatoes diced

400g can of diced tomatoes
1 handful of curry leaves
1.5 teaspoon cummin seeds
2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not)
5 cloves of garlic and equal amount of fresh ginger peeled
1 teaspoon chilli powder
1 teaspoon turmeric powder

1.5 teaspoons cummin powder
1 teaspoon salt (or to your taste)

1 teaspoon sugar
2 cups chicken stock (or water)
Coriander to garnish
Vegetable oil

Method:
Heat vegetable oil in medium size heavy based pan which has a lid
Add cummin seeds, curry leaves and cinnamon sticks and heat gently until fragrant
Add onions and cook gently until transparent
Add ginger and garlic and heat through
Add all powdered spices: chilli powder, turmeric, cummin powder, salt and sugar and mix through for 2 minutes.

Add fresh and canned tomatoes, cooking for 2-3 minutes, stirring to avoid tomato mixture burning.

Add 1 cup chicken stock/water and bring to a boil, then lower heat and then simmer for 20-25 minutes, adding more chicken stock/water as required to make sure the tomatoes break down but don’t stick to the bottom.

Halve quantity to serve 2 people or use whole quantity for 4 people. Freezes well.

Add hard boiled eggs, canned beans, tuna or meatballs and serve with rice or rotis to make a meal. Here’s the link to the meatball recipe With the same base in lesser quantity https://freespiritfood.net/2017/04/17/durban-indian-meatballs-in-tomato-curry-sauce/