Creamy Coconut Curry

This Paleo-friendly recipe produces a wonderful blend of
sweet and spicy flavors, making it a great pairing for meat
and fish dishes. MAKES 1 CUP

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1 small tomato, chopped

4 garlic cloves, crushed

1 1-inch piece fresh ginger root

1 teaspoon salt-free garam masala spice blend

8 ounces fresh, whole coconut milk

Heat oil in a cast iron skillet over medium flame. Add onion
and tomato. Cook for five minutes. Stir in ginger and garlic
and continue cooking for one minute. Reduce heat to low
and simmer for ten minutes while stirring occasionally. Add
garam masala and continue to simmer for five minutes.
Remove from heat and cool for ten minutes.

Pour into a blender and puree until smooth. Return mixture
to skillet and add coconut milk. Simmer over low heat,