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.
Comforting curry sauce
4
PREP TIME
12 min
Makes
8 cups (2 L)
* PLUS Cooking time: 30 minutes
Ingredients
- 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)
Instructions
- 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.
FILED UNDER: Big Batch Indian sauces stovetop world cuisine
