Basic Tomato Sauce

Deadly Sushi

Formerly The Giant Mojito
Knock it out of the PARK!!!! This is a unusual sauce but the taste is teriffic!


tablespoon(s)olive oil
medium onion, cut into 1/2-inch pieces
clove(s)garlic crushed
1 teaspoon curry powder
1 teaspoon ground cumin
1 can 14 1/2 ounces each) stewed tomatoes
1 can(s)(14 to 14.5 ounces) vegetable broth or chicken broth
Large carrots, sliced diagonally into 3/4-inch-thick slices
Medium(8-ounce) zucchini, cut lengthwise into quarters, cut crosswise into 1-inch chunks1/3 cup
golden raisins tablespoon chopped
fresh cilantro leaves
  1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook 5 minutes or until lightly browned, stirring frequently. Stir in garlic, curry powder, and cumin, and cook 30 seconds, stirring. Add beans, tomatoes, broth, and carrots; heat to boiling. Reduce heat to medium; cover skillet and cook 5 minutes.
  2. Meanwhile, prepare couscous as label directs.
  3. Into bean mixture in skillet, stir zucchini and raisins; cover and cook 5 minutes or until zucchini is tender, stirring occasionally.
  4. To serve, fluff couscous with two forks. Divide couscous among 4 large shallow bowls. Spoon vegetable stew over couscous; sprinkle with chopped cilantro.
 
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