- 2 lb tara root
- 1 (28 oz) can whole tomatoes
- 2 Tbsp coconut oil
- 1 Tbsp butter or ghee
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded, minced
- 4 cloves garlic, minced
- 1 1/2 tsp ground coriander
- 1 1/2 tsp garam massaoa
- 1 1/2 tsp ginger powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 c full fat coconut milk
- 1 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp salt (or to taste)
- Peel and trim the tara root. Cut into (1 x 1) inch pieces. Place them in a large, heavy pot and cover with salted water.
- Bring pot to a boil. Reduce heat and simmer about 15 minutes, or until tender, but not mushy. Remove from heat, drain, and transfer to a holding dish to cool.
- Place canned tomatoes in a large food processor or blender. Pulse about 10 times, or until you have a slightly chunky sauce. Set aside.
- In the same large pot, heat coconut oil and butter. Add onions; saute 3-5 minutes.
- Add jalapenos, garlic, coriander, garam masala, ginger, cumin and turmeric; saute another minute.
- Pour in the tomato sauce, coconut milk, tara root, paprika, cayenne and salt. Stir and bring to simmer. Reduce heat and simmer 5 minutes.
- Serve hot with rice. Sprinkle with cilantro leaves or sliced green onion tops if desired.