- 2 tablespoons peanut or canola oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 jalapeno, seeded and minced
- 1/2 tablespoon minced fresh ginger
- 1 1/2 tablespoons mild curry powder
- 1 (28 ounce) can peeled tomatoes, chopped and juices reserved
- 1 (14 ounce) can unsweetened coconut milk
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 2 tablespoons chopped cilantro
- In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeno and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.