Creamy Tomato Curry

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love Indian food and think this curry is delicious.  Not only is it fast and easy to make, but it is flexible. Adjust the amount of spices according to your preferences.  I used boneless pork as the protein because it is what I had on hand, but you can also substitute an equal amount of chicken, shrimp, fish or firm tofu.  And as an added bonus, I was able to put a dent in my vast supply of coconut milk and spices.  Serve the curry with jasmine rice to absorb the yummy sauce.

CREAMY TOMATO CURRY

2 tablespoons vegetable oil

1 teaspoon mustard seeds

4 large cloves garlic, minced

1 inch fresh ginger, grated

2-3 hot chili peppers, chopped

2 large tomatoes, chopped

3 tablespoons curry powder, or more to taste

1 teaspoon chili powder

1 teaspoon turmeric powder

1/2 teaspoon salt

1 pound chicken, pork, fish, shrimp, or tofu, cut into bite sized pieces (peel and devein the shrimp but leave them whole

1 14-ounce can coconut milk

  • Heat the oil in a large wok.  When it is hot, add the mustard seeds and cook for 30 seconds or until they begin to pop.
  • Add the garlic, grated ginger, and chili peppers and saute for 1 minute.
  • Add the chopped tomatoes and cook for 8-10 minutes until they release their juices.  If they begin to stick add a few drops of water.
  • Add the curry powder, chili powder, and turmeric; stir for 1 minute.
  • Add the protein and toss.  Pour in the coconut milk and stir to combine.
  • Bring to a boil then reduce the heat.  Allow the curry to simmer until the protein is cooked through 4-5 minutes (but this will depend upon what you are using).
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