Step 1

In a large skillet or pot heat coconut oil or vegan butter on medium-low heat till melted.  Add your white onion and sweat for around 6 minutes or until translucent.  Stir often to avoid burning, scraping the browned bottom bits for extra flavour.

Step 2

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, curry powder, coriander, paprika and cinnamon. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Step 3

To the skillet or pot add the chili flakes, vegetable stock paste and canned tomatoes.  Let the mixture simmer for about 10-15 minutes until sauce thickens and becomes a deep, rich red-brown in colour.

Step 4

Remove mixture from heat and scoop into a blender and blend until smooth. If the sauce is too thick to blend, then add up to 1/4 cup water to blend.  If you have a smaller blender, blend in batches.

Step 5

Pour the sauce back into the pan. Stir in the coconut milk, sugar and season to taste.  At this point you would add your cooked lentils, potatoes, chickpeas, vegan chicken etc. and simmer for 10-15 minutes.  Simmer for 15 minutes even if you’re not adding a protein or root of choice. Serve with rice, cilantro and naan.