“Tomato” Spicy Sauce with Cinnamon and Curry

Tomato Spicy Sauce with Cinnamon and Curry

An interesting “Tomato” Spicy Sauce with Cinnamon and Curry to combine with vegetables, stews, grilled dishes … gives an exotic and different touch, and a lot of flavour in our dishes. It’s very easy to do and very very healthy.

Servings: 4    Difficulty: Easy   Time: 20 Min

Ingredients

• 1 CINNAMON STICK
• 1 TSP CUMIN SEEDS
• 1 ONION
• 1 CLOVE GARLIC
• 1 TSP CURRY POWDER
• 1 TSP TURMERIC
• SALT, AND 1 PICH OF BLACK PEPPER
• 1 STALK CELERY
• 2 CARROTS
• WATER OR VEGETAL BROTH TO COVER
• 1 CHUNK OF COOKED BEETROOT
• 1 TSP UMEBOSHI PASTE
• 1 TSP APPLE CONCENTRATE

Instructions

1. Heat a tablespoon of olive oil in a pan. Before the oil is hot, put the cinnamon stick and the teaspoon of cumin.
2. When both begin to bubble and release the aroma, add the onion and garlic to medium pieces and rise the heat. Stir constantly until they have caught a golden colour.
3. Then add the powdered spices: the curry, the turmeric and the black pepper. Mix the spices well with the onion and garlic and add the rest of the vegetables.
4. Cover the vegetables with water or vegetable stock, cover the pan with a lid and wait for the vegetables to cook.
5. Remove the cinnamon stick, and blend the vegetables with a piece of cooked beetroot to put colour in the sauce, add also the umeboshi paste and the apple concentrate, to get the acidic touch of the tomato.

KITCHEN TIPS: Go adding the beetroot until you get the desired colour. Do it little by little, and do the same with the umeboshi paste, you have to put a little at the beginning so that the sauce doesn’t get too acid.