Brown Curry Sauce

(This will make enough for a dinner of curried tofu and leftovers for the potato salad)
Sautee in olive oil
3 medium onions diced
1-2 T ginger paste
1 T garlic paste
1 T cumin
2 t turmeric
2 t coriander seeds
1 t cinnamon
1 t red chili flakes or chili powder

When the onions have browned, put in a blender until lumpy but not watery. Return the mixture to the pan and add
1 T tomato paste
½ cup crushed tomatoes.
salt to taste

Simmer until it the tomatoes have blended into the onion paste.

During the simmering phase, add sautéed tofu, boiled potatoes and boiled carrots. Serve with white rice and something acidic like pickled jalapenos or fukujinzuke.