Nick prepared this curry gravy for a demo when he was twelve years old and it is divine. I think that is all I can say about it. Oh, and it is easy to make, too.  Use it as a gravy on meats, tofu, tempeh, seitan, and even as a light pasta sauce.

3 Tbs        Ghee or olive oil
2 Tbs        Teeny Tiny Spice Co. of Vermont^® British Curry
15 oz        Crushed tomatoes
1 Clove    Garlic
1 C           Coconut milk
1 C           Cilantro, chopped

• Heat the ghee or olive oil over medium heat.
• Add the British Curry and garlic and cook for 1 minute, stirring.
• Add the tomato and half of the cilantro.
• Cook for 5 minutes or until the liquid from the tomatoes has evaporated, stirring occasionally.
• Stir in the coconut milk and bring to a gentle simmer.
• Place in a serving dish and top with the remaining cilantro.