Easy Curry Sauce
, 20 min, Yields 4 servings
A quick, aromatic curry sauce with coconut milk, built from sautéed aromatics and warm spices.
| prepChop onion | ||||||
| prepMince garlic | ||||||
| prepGrate fresh ginger root | ||||||
| 45 ml olive oil | Heat oil over medium-high heat | Sauté onion until softened, 4 min | Cook garlic & ginger until fragrant, 30 sec | Cook spices until fragrant, 30 sec | Simmer with stock, 5 min until thickened | Stir in coconut milk, simmer 5 min |
| 1 small onion, chopped | ||||||
| 2 cloves garlic, minced | ||||||
| ½ teaspoon grated fresh ginger root | ||||||
| 3 tablespoons curry powder | ||||||
| 1 teaspoon white sugar | ||||||
| ½ teaspoon ground cinnamon | ||||||
| ½ teaspoon salt | ||||||
| 1 tablespoon tomato paste | ||||||
| 240 ml chicken stock | ||||||
| 120 ml coconut milk | ||||||
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