Coconut Curry Sauce Recipe

By Kitchen Sanctuary

Ingredients

1 onion (peeled and roughly chopped)
2 garlic cloves (peeled)
2 tsp minced ginger
3 tbsp ghee or oil
3 tbsp curry powder (mild, medium or hot, according to your preference)
1/2 tsp ground cinnamon
1.5 tsp paprika
1 tsp tamarind paste
3/4 tsp salt
1/2 tsp ground black pepper
400 ml (1+2/3) cups passata
2 tbsp tomato purée (paste)
1 x 400ml (14fl oz) can full-fat coconut milk
3 tbsp desiccated (shredded) coconut

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Add the onion, garlic and ginger to a food processor and blend to a paste.

Heat the ghee or oil in a large frying pan (skillet) over a high heat. Add the onion mixture and fry for 34 minutes, stirring occasionally, until starting to brown at the edges.

Reduce the heat to medium, then add the curry powder, cinnamon, paprika, tamarind, salt and pepper. Stir together and cook for 1 minute.

Add the passata, tomato purée, coconut milk and desiccated coconut. Stir and bring to the boil, then reduce the heat and simmer for 1015 minutes, stirring occasionally, until slightly thickened.