Difference between revisions of "Curry sauce"
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|DatePublished=5th November 2018 | |DatePublished=5th November 2018 | ||
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− | [[Image: | + | [[Image:Roasted_butternut_squash.jpg|thumb|300px|right|Butternut squash - roasted at 200°C [400°F] for one and a half hours - perfect!]] |
+ | [[Image:Indian_Curry_Sauce_After_Cooking.jpg|thumb|300px|right|Curry sauce after slow-cooking for 5 hours]] | ||
+ | [[Image:Indian_Curry_Sauce_Before_Cooking.jpg|thumb|300px|right|Curry sauce, ready to cook]] | ||
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Revision as of 11:41, 7 November 2018
I recently made a simple curry sauce and it was so good, I thought I would make a note of the exact ingredients so I can easily reproduce it.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons olive oil
- big pinch of ground black pepper
- 2 medium onions, peeled and sliced
- 5 cloves of garlic, peeled and thinly sliced
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 1 can of drained kidney beans
- 2 heaped teaspoons of curry powder
- 1 heaped teaspoon of hot chilli powder
- 1 heaped teaspoon of turmeric powder
- 1 teaspoon of whole fenugreek seeds
- 1 teaspoon of muscovado sugar
- 3 teaspoons of dried parsley
- 1 teaspoon of vegetable stock powder
- ½ teaspoon of sea salt
Method
- Mix all of the dried ingredients together so they can be added in one go
- In a wok, fry the onions for 5 minutes over a medium heat
- Add the sliced garlic and stir fry for a minute or so
- Stir in all of the dried ingredients and mix well
- Immediately add the tinned tomatoes, coconut milk and kidney beans
- Mix well and add to the slow cooker on a low setting
- Slow cook for 5 hours
Serving suggestions
We served this with roasted butternut squash, baked for 90 minutes at 200° C
Variations
This works as a vegetarian curry sauce but would work equally well with meat or fish.
I would be inclined to add any meat at the start of the slow-cooking process, but I would add fish or prawns just for the final hour, to prevent over cooking.
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