February – Roasted Tomato-Coconut Curry Sauce

Remember that recipe for roasted out-of-season tomatoes? You will find that recipe for transforming winter tomatoes into something more resembling seasonal ones here. The roasted tomatoes were good, not as wonderful as the ones you get at the farmer’s market in mid-summer, but acceptable in the midst of February. They certainly rivaled most canned tomatoes. Here’s the best part of that recipe though…the tomato infused olive oil. Keep it in the fridge and brush it on vegetables before roasting, use it as a salad oil, or for sautéing vegetables. And the tomatoes, what about them? Make this roasted tomato-coconut sauce. You can use the sauce on grilled fish, on tofu, on roasted vegetables, and even as a sauce for chicken curry. I did all those. The last spoonful was poured on top of a bowl of warmed brown rice and garbanzo beans as a late night supper. Delicious!

For the roasted cauliflower steaks, cut them into steaks about 3/4 inch thick. Try to keep some of the stem in each to hold them together. Brush with olive oil (or roasted tomato oil if you have some) and roast at 425 degrees F for 30-40 minutes, turning half way through.

Roasted Tomato-Coconut Sauce

Roasted Tomato-Coconut Sauce

Cauliflower Steaks (orange cauliflower)

Cauliflower Steaks (orange cauliflower)

Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

Roasted Tomato-Coconut Curry Sauce

  • 1/4 cup reserved tomato oil from roasted tomatoes (or extra virgin olive oil)
  • 1/2 cup finely chopped onions or shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon red pepper flakes
  • 2 teaspoons sweet curry powder or to taste
  • 4 cups roughly chopped tomatoes (use canned fire roasted tomatoes as a substitute)
  • 1 (13.5 oz) can coconut milk (I have used low fat and it is ok, not as thick)
  • Zest of one lemon plus 1/4 cup juice.
  1. In a medium saucepan, heat the oil over medium-high heat. Add the onion, and ginger and cook, stirring, until the onions are translucent, about 3-4 minutes. Stir in the garlic and continue to cook for another minute.
  2. Add the red pepper flakes and curry powder. Stir for about 30 seconds until fragrant, then add the tomatoes and coconut milk.
  3. Reduce the heat to low and cook until the mixture begins to simmer.
  4. Remove from the heat. At this point you can leave it chunky, use your stick blender, or cool slightly and blend using your countertop blender. Be careful with hot liquids in the blender and follow proper precautions.
  5. Stir in the lemon zest and juice, adjust the salt to your taste.
Roasted Cauliflower Steaks with Tomato-Coconut Curry Sauce

Roasted Cauliflower Steaks with Tomato-Coconut Curry Sauce

Roasted Cauliflower Steaks with Tomato-Coconut Curry

Roasted Cauliflower Steaks with Tomato-Coconut Curry

I’m going to take the sauce with some grilled cauliflower to Fiesta Friday #108 sponsored by Angie. This week the co-hosts are Suzanne @ apuginthekitchen and Zeba @ Food For The Soul

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