Ingredients
- 2 tablespoons vegetable oil
- 1 medium sized onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 2 tomatoes, diced
- 1 cup smooth peanut butter (try to find a peanut butter in which the only ingredient is peanuts)
- 5 tablespoons tahini/sesame seed paste
- hot water – about 1-2 cups
- salt to taste
- cilantro, chopped (optional)
Method
- In a medium saucepan, sauté onions in vegetable oil until they are transparent
- Add in minced garlic and sauté.
- Add in curry powder and ground ginger, stirring for just a moment before adding in diced tomatoes.
- Continue to cook until tomatoes become mushy.
- Add in peanut butter, sesame seed paste, and 1 cup of hot water.
- Stir frequently as you continue to cook over medium heat and bring the mixture to a thick, bubbly boil. The mixture will continue to thicken as it is heated—keep stirring!
- Add additional hot water to make the sauce your desired consistency (some people prefer a thick paste-like sauce, while others prefer a more watery consistency. Salt to taste.
- Garnish with chopped fresh cilantro, if desired. Serve over one of the following starchy foods: rice; potatoes (peeled and boiled); sweet potatoes (peeled and boiled). In Uganda, this is often served over steamed and mashed green bananas (matooke).
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