Comforting curry sauce



12 min


8 cups (2 L)

* PLUS Cooking time: 30 minutes


  • 3 large onions
  • 2 jalapenos
  • vegetable oil
  • 2 tbsp curry powder
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 2 tsp salt
  • 1 tsp ground ginger
  • 2 400-mL cans unsweetened coconut milk
  • 796-mL can diced tomatoes
  • 1 to 2 tbsp honey
  • 1 cup chopped fresh coriander , or basil (optional)


  • Coarsely chop onions. Core, seed and finely chop jalapenos. Lightly coat a large saucepan with oil. Set over medium-low heat. Add onions and jalapenos. Stir often until onions start to soften, 8 to 10 minutes. Meanwhile, measure dried spices and salt into a small bowl. Sprinkle over softened onions. Stir often, 2 to 3 minutes. Add coconut milk, tomatoes and 1 tbsp (15 mL) honey. Using a wooden spoon, stir in any brown bits from pan bottom.
  • Bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered and stirring occasionally, until sauce thickens, 20 to 25 minutes. Reduce heat to medium-low if mixture boils. Remove from heat. Stir in fresh coriander. Taste. Add remaining 1 tbsp (15 mL) honey, if you like. Sauce keeps well, covered and refrigerated, up to 3 days or freeze up to 3 months. Defrost and reheat in the microwave. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat until hot. Add cooked or raw chicken pieces, meat or seafood, vegetables, canned lentils or chickpeas. Cook, covered, over low heat. Stir often.

Nutrition (per serving)

  • Calories
  • 254,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 16.6 g,
  • Fat
  • 21.4 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 739 mg.

Stash a big batch of this comforting sauce in the freezer. To serve, simply add shrimp, vegetables or chicken. Or spoon over chops, roasts or fish.