|Prep time||20 minutes|
This simmer sauce is SO versatile. It can be made vegetarian, simmered with vegetables such as zucchini and peppers, or served with sauteed chicken, shrimp, beef or pan seared salmon.
|1||T||fresh ginger root (peeled and quartered)|
|1||medium yellow onion (peeled and coarsley chopped)|
|2||T||grapeseed oil (or another oil of choice)|
|28||oz||can diced tomatoes|
|1⁄2||t||fresh ground black pepper|
|1⁄2||t||crushed red pepper|
|1⁄2||t||yellow curry powder|
In large saute pan, heat oil on medium heat. Add ginger, onion and garlic. Saute 5-6 minutes. Add tomatoes and bring to simmer. Cook for 4-5 minutes on low. Transfer this mixture to food processor and process until, not smooth, but well combined. Return back to large pan on stovetop. Add all spices and simmer on low for 15 minutes uncovered. Add additional ingredients of choice, just after the spices and simmer with the spices for 15 minutes.
For vegetarian: Add sauteed zucchini slices, sliced red pepper and mushrooms.
Chicken or beef: Add 3/4-1 lb diced and already sauteed chicken.
Shrimp: Either add precooked shrimp, or raw sauteed shrimp.
Salmon: Pan sear 4 salmon filets. Serve salmon on top of sauce.
Rice recipe can be found here: http://www.goglutenfreegracefully.com/node/112