Creamy Curry Sauce
- Reviews 1
Ready In: 1 hr
Serves: 6
Yields: 3-4 cups
Ingredients
- 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
Directions
- 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.
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