In a small non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds. Sauté shallots with curry leaves and mustard seeds for 2 minutes or until shallots are cooked and tender.
Add dry roasted cumin and coriander powder, paprika, tomatoes, strawberries and water. Cook for 3 to 5 minutes.
Sprinkle crushed red pepper and add strawberry preserves. Mix well and remove from heat.
4 servings
1 (28 g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
