Comforting curry sauce

Prep 12 min
Plus Cooking time: 30 minutes
Makes 8 cups (2 L)



large onions
2 tbsp
1 tbsp
1 tbsp
1 tbsp
ground coriander
2 tsp
1 tsp
ground ginger
2 400-mL cans
unsweetened coconut milk
796-mL can
diced tomatoes
1 to 2 tbsp
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.

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.


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