2 garlic cloves, chopped
14.5 oz can fire roasted tomatoes
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 pounds cipollini onions, peeled
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 (2-inch) cinnamon stick
1 cup vegetable broth
1/4 cup dried currants
3 thyme sprigs
2 bay leaves
1 (3-inch) orange rind strip
2 tablespoons fresh orange juice
1 teaspoon brown sugar
2 tablespoons chopped fresh cilantro
1/8 cup chopped dry roasted peanuts
Sprinkle garlic evenly in bottom of a medium nonstick skillet coated with cooking spray over medium-high heat. Add tomatoes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; allow to simmer down a bit.
Heat a large non stick skillet coated with cooking spray, Add onions, and sauté for 8 minutes. Remove onions from pan. Add coriander, cumin, and cinnamon to pan, and sauté for 1 minute. Add onions, tomato mixture, 1/4 teaspoon salt, 1/8 teaspoon pepper, broth, and next 4 ingredients (broth through orange rind) to pan. Bring to a simmer over medium heat, and cook for 30 minutes or until onions are tender and sauce is thick, stirring occasionally.
Remove from heat, and stir in orange juice and sugar. Remove cinnamon stick, bay leaves, and orange rind. Serve over basmati rice, sprinkle with cilantro and dry roasted peanuts.