VEGAN MAKHANI CURRY SAUCE

Step 1

Place oil in a heavy bottomed small saucepan on medium heat.

Step 2

Add bay leaves and green chilli. Sauté for a few seconds. Reduce heat to low and add kasoori methi and ginger garlic paste. Sauté for another few seconds until fragrant and starting to turn golden.

Step 3

Add tomato passata, garam masala, cardamom, paprika, salt and rapadura sugar.

Step 4

Cook for 8-10 minutes until the sauce has turned a shade darker and oil starts pooling around the edges.

Step 5

Add coconut milk. Cover and simmer on low for approximately 20 minutes until rich and fragrant. If it starts to thicken a lot, add 1/4 cup water.

Step 6

The sauce is ready to use at this point but I like to make it smoother by cooling it, removing the bay leaves and blending it briefly in a small food processor. The sauce is ready to be mixed with pre-cooked protein or roast veggies. It can also be packed away in freezer-safe containers or zip lock bags and will keep well in the freezer for up to two months.