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Fall is the perfect time to make warm, comfort food. This sauce recipe is ideal fresh or frozen. You can even use alternate vegetables - as suggested below - and serve over brown rice, jasmine rice, quinoa, or potato. This is creamed, and if you'd like it thinner, exclude the coconut milk. For just a bit of spice, you can add a bit of your favorite hot sauce. You could probably substitute othe types of beans, but the chickpeas give just the perfect flavor and consistency. Other beans tend to be too soft. The recipe serves four.
Tomato Coconut Sauce:
* 2 onions, peeled and roughly chopped
* 2 carrots, roughly chopped
* 1 red bell pepper, stemmed, seeded and roughly chopped
* 6 cloves of garlic
* Thumb sized amount peeled, fresh ginger, minced
* 1 tablespoon coconut oil
* ⅛-1/4 teaspoon cayenne
* 2 teaspoons ground coriander
* 4 teaspoons ground cumin
* ½ teaspoon black pepper
* ½ teaspoon cinnamon
* 1 tablespoon paprika
* 1 tablespoon turmeric
* 4 teaspoons garam masala
* ½ teaspoon salt
* 1 28-ounce can crushed tomatoes
* 2 cups vegetable broth
* ⅓ cup cilantro, chopped
* 1 14-ounce can full fat coconut milk
* 1 tablespoon coconut oil
* 2 medium sweet potatoes, peeled in ½ in pieces
* 1 red bell pepper, stemmed, seeded and chopped
* 2 medium zucchini, chopped in ½ inch pieces
* 8 ounces mushrooms, quartered
Alternate veggies include peas, eggplant, green beans, cauliflower, spinach, and onions
* 1 can garbanzo beans, drained
1. First, make the sauce. Place onions, carrots, bell pepper, garlic and ginger in a food processor and pulse until pureed.
2. Heat olive oil in a large pot on medium heat. Add spices and cook 30 seconds until fragrant. Pour in pureed vegetables and stir to combine. Cook until most of the liquid is absorbed and it starts to look like a moist paste, about 10 minutes. Add tomatoes, broth and cilantro. Bring to a simmer and cook 20-30 minutes until thickened. Stir in coconut milk and turn off heat. If cooking the rest of the dish, start preparing the curry. Otherwise, let cool to room temperature and freeze in 2 cup servings. When using frozen, defrost approximately two of your bags.
3. To make the curry, heat coconut oil in a large skillet. Add potatoes, a pinch of salt and saute 5 minutes until starting to brown, stirring every so often,. Add peppers, stir and saute 3 minutes. Add zucchini, stir and saute 3 minutes. Finally, add the mushrooms, a pinch more salt and saute until all the vegetables are tender, about 5 minutes.
4. Add the curry sauce and garbanzo beans, stir, and simmer 5 minutes until warmed through. Serve over brown rice.