Curry sauce
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.
Canned mixed beans or chick-peas would make a nice change.
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