Tomato Sauce with Indian Curry
A supple texture, spices that open up little by little and a warmth that is present without masking the tomato.
tomatoes · green peppers · onions · carrots · curry powder (coriander, chickpeas, split peas, cumin, fenugreek, turmeric, mustard, hot chilli) · cold-pressed sunflower oil · Guérande salt · turmeric
Allergens: mustard
*Organic ingredients. Certified organic by Ecocert France.
Warm gently until the sauce begins to simmer. With drinks, serve it warm with samosas or naans fresh from the oven.
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This creation
A tomato curry sauce with the fresh, green directness of green pepper.
What's inside
The green pepper keeps its character in the tomato, while the curry unfolds its deep, slightly mustardy notes.
Why you'll love it
Because it lets you improvise a generously spiced dish in minutes, with chickpeas, pan-fried chicken or whatever vegetables are in season.
How to enjoy
Coat rice noodles in the hot sauce, loosened with a spoonful of peanut butter and a little of the cooking water. Serve straight away, once the sauce has turned creamy and clings to every noodle.
How to enjoy
Coat rice noodles in the hot sauce, loosened with a spoonful of peanut butter and a little of the cooking water. Serve straight away, once the sauce has turned creamy and clings to every noodle.
