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How to Cook Everything Vegetarian
I like almost any tomato-based condiment; the truth is that I'm an unapologetic ketchup lover. This one, from my friend the New York-based chef Suvir Saran, is spicy, sweet, aromatic, chunky, and more interesting than most. Serve it with eggs.
Makes: About 2 1/2 cups
Time: 20 minutes


• 1/4 cup unsalted peanuts
• 3 tablespoons butter or peanut oil
• 2 teaspoons black mustard seeds
• 6 whole cloves
• 3 dried Thai or other hot red chiles
• 1 teaspoon cumin seeds
• 1 large red onion cut into 1/2 inch pieces
• Salt
• 2 large tomatoes or 2 cups canned tomatoes chopped
• 3 tablespoons tomato paste
• 1/2 teaspoon curry powder

Put the peanuts, butter, mustard seeds, cloves, and dried chiles in a large cast iron or nonstick skillet or wok over medium heat. Cook, stirring, for 1 to 2 minutes, until the spices are fragrant, then add the cumin and cook, stirring, until the peanuts take on a light golden color, another 2 minutes.

Add the onion and a large pinch of salt and cook, stirring, until the onion begins to soften, then add the tomatoes, tomato paste, and curry powder and cook, stirring often, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning. Cool to room temperature and serve or cover and refrigerate for up to 3 days. Bring to room temperature before serving (you can remove the cloves too if you like).


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