TOMATO CHILE CURRY
Yield Portion Size
| 2 tbsp |
Vegetable oil
|
| 2 cups |
Onions, peeled, 1/8-inch sliced
|
| 1 tsp |
Cumin, ground
|
| 3 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies
|
| 1/2 tsp |
Turmeric, ground
|
| 1 tsp |
Chili powder
|
| 2 tsp |
Sugar
|
| 1/2 tsp |
Salt
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 9 mg | 1% |
| Carbohydrate | 3 g | 1% |
| Total Fat | 1 g | 2% |
| Iron | 0 mg | 1% |
| Potassium | 27 mg | 0% |
| Calories | 24 kcal | 1% |
| Sodium | 181 mg | 8% |
| Protein | 0 g | 1% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 0 g | 1% |
| Sugars | 2 g | 0% |
| Dietary Fiber | 0 g | 2% |
| Vitamin C | 1 mg | 1% |
| Vitamin A | 109 iu | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat oil in a saucepan over medium heat. Add onions and saute until caramelized. Add cumin, toasting lightly.
-
Step 2
Add RO*TEL®, turmeric, chili powder and sugar. Simmer until sauce just starts to separate. Season with salt.
-
Step 3
Serving Suggestions: Use this curry base as a starter for soups and stews (use 1-1/2 ounces per every cup of broth/sauce base). This curry also can be used as a condiment for Indian or Middle Eastern dishes.
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