Tomato Curry

From The Moosewood Cookbook


1 TBSP butter or oil                                         1 ½ cups chopped onion          

3 to 4 medium cloves garlic, minced                  1 tsp salt          

1 small bell pepper, minced                               6 medium-sized tomatoes, peeled & seeded

2 cups tomato puree                                         2 tsp cumin

2 tsp mustard seeds                                          2 tsp grated ginger

½ tsp cinnamon

*Optional: ½ tsp ground fenugreek

                 ½ tsp dried coriander

*Optional: 3 hard-boiled eggs, peeled and cut into wedges

                 ½ lb. extra-firm tofu, cut into small cubes

                 Fresh cilantro, minced


Melt butter (or heat oil) I a Dutch oven.  Add onion, salt, and mustard seeds.  Sauté over medium heat for 8 to 10 minutes, or until the onions soften and the seeds begin to pop. 


Add ginger, garlic, and minced bell pepper, and cook another 5 minutes, or until the pepper begins to be tender.


Add the remaining ingredients, mix well, and heat just to boiling, stirring frequently.  Turn the heat down to a simmer, cover, and cook for 15 to 20 minutes.


Serve hot over rice with wedges of egg or cubes of tofu artfully arranged on top with a final sprinkling of cilantro.