Creamy Curry Sauce
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.
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INGREDIENTS
Nutrition- 1
- 2teaspoons minced garlic cloves
- 1
- 6tablespoons sunflower oil
- 2cups whole milk
- 1⁄2
- 1⁄2cup coconut milk
- 1(156 ml) can tomato paste
- 3teaspoons curry powder
- 1⁄2teaspoon cumin
- 1teaspoon paprika
- 1teaspoon salt
- 2teaspoons sugar
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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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