Whole Roasted Onion Curry

This creamy onion curry is a flavorful Indian delight, ideal for allium lovers. Whole onions are roasted and cooked in a spiced tomato cream, perfect for meat-free Mondays.

• Main
• Butter or Ghee1/4 cup
• Spanish Cooking Onions, halved5
• Kosher Salt1 tsp
• Curry Sauce
• Garlic Cloves5
• Tomatoes, peeled and chopped6
• Tomato Paste1 tbsp
• Tamarind Paste2 tbsp
• Kosher Salt1 tsp
• Curry Powder1 tbsp
• Chili Powder1 tsp
• Heavy Cream1/4 cup
• Cilantro2 tbsp

1. Main
1. Preheat oven to 400 F. In a large Dutch Oven, add butter and place in the oven until melted.
2. Once very hot, add onions flat side down, sprinkle with salt, and cook for 5 minutes.
3. Transfer onions to the oven and roast for 20 minutes.
4. Curry Sauce
1. Combine garlic, tomatoes, tomato paste, tamarind, and salt in a food processor.
2. Add curry and chili powders and blend into a smooth paste.
3. Remove onions from the oven and reduce heat to 350 F.
4. Flip onions onto their rounded sides and pour curry mixture around them.
5. Cover and roast in the oven for another 25 minutes.
6. Remove from oven, uncover, drizzle with cream, and sprinkle with cilantro.
7. Serve hot with steamed rice or naan.