AuthorJillianGlenn
DifficultyIntermediate
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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Red Tomato Curry
Other Ingredients
1

In a large pot, heat olive oil to medium high. Pour in onions, garlic, and ginger, cook for about 5 minutes until fragrant. Stir frequently.

2

Add tomatoes and tomato sauce. Stir, then stir in seasonings. Reduce the heat to low and simmer covered for about 10 or 15 minutes.

3

While waiting on curry, prepare your white rice. While waiting on rice to cook, heat a large skillet on the stove to medium high, pour in 1 tbsp olive oil, broccoli, and chickpeas. Season with salt and pepper and cook until golden (about 7-10 minutes). Set aside.

4

Then, remove curry from heat and pour in heavy cream. Stir or blend with an immersion blender.

5

Serve over a bed of white rice and top with sautéed broccoli and chickpeas! Top with chopped parsley.

Ingredients

Red Tomato Curry
Other Ingredients

Directions

1

In a large pot, heat olive oil to medium high. Pour in onions, garlic, and ginger, cook for about 5 minutes until fragrant. Stir frequently.

2

Add tomatoes and tomato sauce. Stir, then stir in seasonings. Reduce the heat to low and simmer covered for about 10 or 15 minutes.

3

While waiting on curry, prepare your white rice. While waiting on rice to cook, heat a large skillet on the stove to medium high, pour in 1 tbsp olive oil, broccoli, and chickpeas. Season with salt and pepper and cook until golden (about 7-10 minutes). Set aside.

4

Then, remove curry from heat and pour in heavy cream. Stir or blend with an immersion blender.

5

Serve over a bed of white rice and top with sautéed broccoli and chickpeas! Top with chopped parsley.

Red Tomato Curry with Silk Heavy Cream