Step 1 In a dry medium skillet, toast cumin, coriander, garam masala, mustard, crushed red pepper, and 2 teaspoons salt 1 minute over medium, stirring spices constantly. Transfer toasted spices to a blender.
Advertisement Step 2 In the same skillet, cook onion, garlic, and ginger in 2 tablespoons hot oil. Cook 4 minutes or until onion just starts to brown on the edges. Add to blender with spices. Add undrained fire-roasted tomatoes, coconut milk, and lime juice. Cover; blend mixture until smooth. Step 3 Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use sauce portion(s) in Pork Coconut Curry and/or Cauliflower & Chickpea Coconut Curry. Makes three 1 2/3-cup portions.
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Christopher Kimball - Pork, Sweet Pepper and Cabbage Stew
Course:
INGREDIENTS:
1 pound green cabbage (1 small head), cored and cut into 1-inch ribbons
¼ cup tomato paste
1 small yellow onion, grated on the large holes of a box grater
1 red bell pepper or orange bell pepper, stemmed, seeded and thinly sliced
1 tablespoon honey, plus more to serve
Kosher salt and ground black pepper
DIRECTIONS:
In a large dutch oven, heat the oil until shimmering. Add the cabbage and cook, stirring, until charred in spots. Add the tomato paste and cook, stirring, until it clings to the pot and browns. Add the pork, onion, bell pepper, honey, 2 cups water, and a generous pinch each of salt and pepper. Simmer, cover and cook, stirring occasionally, until the pork is tender, 30 to 40 minutes. Season with salt and pepper. Serve drizzled with additional oil and honey.