Submitted By: Vaishali Honawar

Tomato and Coconut Cream Curry

Ingredients:

• 1 tbsp canola or peanut oil
• 1 tsp cumin seeds
• 4 medium-sized tomatoes, finely diced
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 can coconut milk (14.5 oz)
• 1 tsp salt
• 2 tbsp cilantro leaves

Heat oil in a saucepan. Add cumin seeds and when they crackle, add tomatoes. Add turmeric and paprika. Cover the mixture and let cook over medium heat until pulpy. Add coconut milk and salt. Heat enough to warm through but DO NOT boil. If the coconut milk is too thick, you can add a cup of water. Garnish with cilantro and serve immediately over rice.