1 cup chopped celery
1 cup chopped red bell pepper
1 onion, finely chopped
3 tablespoons curry powder
1 medium ripe tomato, finely chopped
1 tablespoon turmeric
1 teaspoon ground white pepper
1 teaspoon garam masala
1 1/2 tablespoons olive oil
1/3 cup chilled whole peeled tomatoes
5 cloves garlic, finely chopped
1 tablespoon red bell pepper
1/2 teaspoon salt
Puree celery, pepper, onion, curry powder, tomatoes, turmeric, ground white pepper, garam masala and curry paste. Stir in tomatoes and garlic. Heat oil in a large pot over medium heat. Saute tomatoes until tender.
Meanwhile, combine tomato paste, tomato and garlic in a small saucepan; reduce heat to medium low and stir constantly, until thickened to paste consistency. Stir in salt. Simmer until mixture thickens to the consistency of cream. Add water if necessary, and simmer 3 hours, or until mixture thickens.