Coconut Curry Sauce

Olive

This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.

5 from 1 vote

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Course Sauce

Cuisine Indian

Equipment

Ingredients

1 pc Onion peeled and chopped
2 cloves Garlic
½ teaspoon Ground Cumin 2½ grams
¾ teaspoon Sea Salt 3¾ grams / coarse
3 tablespoon Curry Powder 30 grams
3 tablespoon Spelt Flour or all purpose flour / or gluten free flour
3 cups Vegetable Broth 750ml / 24oz
2 cups Coconut Milk 500ml / 24oz
3 pcs Tomatoes large size / diced

Instructions

Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
Add the spices, cooking for 1 minutes more.
Add the flour and cook for 1 additional minute.
Gradually stir in the vegetable broth to prevent lumps.
Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
Let it simmer for half an hour.

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