Tomato Marinara Curry

Who said marinara had to be Italian? This Indian-fusion recipe is heartier than most marinara sauces, so it can be served over rice or other grains as well as pasta. If you don’t have all the spices on hand, use what you do have, or experiment with other Indian spices such as cumin powder or garam masala. Feel free to toss in some extra veggies such as eggplant, sauteed celery or diced carrots as well.

• ½ onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 can diced tomatoes
• ½ cup mushrooms, sliced
• ½ tsp curry powder
• ½ tsp coriander powder
• ½ tsp turmeric
• ½ tsp celery salt
• ½ tsp dried basil
• ½ tsp dried parsley

Sautee onions and garlic in olive oil until soft, about 3-5 minutes. Add mushrooms and sautee another 2-3 minutes. Add diced tomatoes and spices. Reduce heat to medium and allow to cook at least 20 minutes, stirring occasionally.

Serve over pasta, rice, or grains and enjoy!

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