Tomato masala with peanut and coconut

Toast the peanuts, sesame seeds and dried coconut in a saute pan over medium heat three to four minutes.

Transfer to a blender with one cup of water and blend on high until liquefied.

Finely chop the garlic, onions, ginger and green chilies; quarter the tomatoes.

Heat three tablespoons olive oil in a saute pan over medium heat, add cumin seeds and coriander seeds and cook two to three minutes.

Add one gram of curry leaves and the onions and saute four to five minutes.

Add garlic, green chillies and about 10 grams fresh mint and saute another two to three minutes.

Add turmeric, sweet paprika, cayenne, garam masala and salt and saute two to three minutes.

Make a well in the middle of the pan, drizzle in olive oil, add the tomatoes and saute three to four minutes.

Pour in the peanut and coconut mixture, stir and cook about five minutes.

Cover and cook on medium low another 10 minutes.

Plate and garnish with freshly chopped cilantro; serve with freshly steamed basmati rice or naan.