Tomato Sauce with Curry Leaves, Coconut Milk and Basil


inspired by a recipe in the Silver Spoon for Children
1 medium onion
10-15 curry leaves
2 large ripe tomatoes
2 tablespoons coconut milk
1/2 tablespoon brown sugar
2-3 large basil leaves, coarsely chopped
splash of balsamic vinegar

In a skillet, brown the onions until very golden.

Add the curry leaves and cook quickly.

Then add in tomatoes, coconut milk, and brown sugar.

Simmer for 4 minutes.

Add basil. Simmer 2-3 minutes longer.

Finish with a splash of balsamic. Serve warm over pasta or shevai.