- large skillet
|Place a large skillet over medium heat and add the oils, Ginger-Garlic Paste and Serrano peppers. Saute until lightly browned around the edges.|
|Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes.|
|Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.|
|Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.|
|Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Reduce heat and simmer 10 minutes.|
|Stir the coconut cream into the sauce. Garnish with cilantro.|
|Serve over veggies or rice. Add chicken if you like.|
I make garlic-ginger paste in my blender with melted coconut oil, and equal parts garlic and ginger. Blend it into a paste the consistency of yogurt. Store in the fridge. This is amazing to keep on hand.
An alternative to making the paste would be to use six cloves of garlic and one 2-inch thumb-sized piece of ginger, minced, in the recipe.
Ginger has strong anti-inflammatory and anti-microbial properties. Studies have shown it may decrease nausea and help relieve migraines.
Garlic has an amazingly high level of vitamins and minerals. It also contains antibacterial, antiviral and antifungal benefits.