This rich and aromatic curry sauce is a versatile base that can elevate a variety of dishes, from vegetables to proteins. With a blend of spices and creamy coconut milk, it brings warmth and depth of flavor to your meals, making it a favorite in many kitchens.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable or chicken broth (find my broth recipes HERE and HERE)
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
Instructions
1. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
2. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. Add the curry powder, cumin, and coriander, stirring to combine and toast the spices for about 1-2 minutes.
3. Pour in the coconut milk and broth, stirring until well mixed. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes to develop the flavors, stirring occasionally.
4. Season with salt and pepper to taste, adjusting the spices as desired. Serve the curry sauce over your favorite vegetables, meats, or grains, and garnish with chopped cilantro if using.
Aprile's Kitchen 