Prep 15 mins
Cook 45 mins
This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic cloves
- 1 inch peeled sliced gingerroot (or 1 tsp minced ginger)
- 6 tablespoons sunflower oil
- 2 cups whole milk
- 1⁄2 cup half-and-half cream
- 1⁄2 cup coconut milk
- 1 (156 ml) can tomato paste
- 3 teaspoons curry powder
- 1⁄2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons sugar
- Gently heat sunflower oil in a large pan.
- Add onion and stir over high heat for 5 minutes until soft.
- Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
- Add tomato paste, cream, coconut milk and milk.
- Bring to boil, stirring continually, then cover and simmer for 15 minutes.
- Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
- Remove from heat, allow to cool slightly then liquidize in a blender.
Wanted to make this non-dairy and therefore I used soy milk and substituted the half-and-half with coconut milk. Did not use the sugar, I think the soy milk is a little sweeter than normal milk. Decreased the oil to 2 tbs (which was sufficient) and added a dash of red pepper flakes. The sauce is real creamy and has a very nice taste and heat. It even goes well as a spaghetti sauce! And, indeed, it freezes well. Thanks for posting. Made for My-3-Chefs, November 2009.