coconut curry sauce

Recipe video above.&nbsp;Spiciness:&nbsp;Low, as long as your Curry Powder and Garam Masala are not spicy.This 30 minute recipe is all about the sauce. A mild coconut curry sauce with a beautiful depth of flavour that belies how quick and easy it is. Tastes like an Indian curry, but not quite as intense, nor spicy. It's utterly addictive. I really love lentils and pumpkin with this creamy sauce, but feel free to use whatever you want, including proteins - see notes.&nbsp;

Easy Coconut Curry Sauce

vegetable oil

garlic (, minced)

tsp fresh ginger (, finely grated)

onion (, finely chopped (brown or yellow))

400 grams/14 ounces can coconut milk ((full fat))

chicken broth

/ 125 ml tomato passata ((tomato puree) (Note 1))

400 g/14 oz can brown lentils (, drained)

pumpkin

spinach

cashews (, unsalted (roasted

salt + pepper

tbsp garam masala ((Note 3))

curry powder (mild

tsp cumin

coriander powder

tsp paprika (sweet, or hot for spice!)

turmeric

Coriander/cilantro leaves, whole or chopped

cashews ((optional))

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.

Add Spices and stir for 1 minute - don't worry if it looks a bit dried out.

Add coconut milk, passata and broth. Stir until incorporated.

Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.

Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.

Stir through baby spinach until wilted, then cashew nuts.

Add salt and pepper last, adjusting to taste.

Serve over rice, sprinkled with coriander and extra cashews, if using.

You make this simple coconut curry sauce in your blender. It takes about five minutes!

All-purpose coconut curry sauce recipe

coconut milk ((see note))

curry paste

ginger

garlic

brown sugar (optional)

salt (to taste)

Toss all of the ingredients into your blender or food processor.

Puree until smooth, then pour over whatever your dish is, and sprinkle with fun toppings, like cashews, green onions, or chopped avocado!

Step up your game with this silky Coconut Curry Sauce poured over any dish! It&#39;s made with Indian style spices that give this sauce tremendous depth.

Coconut Curry Sauce

full fat coconut milk

cornstarch

coconut oil

red curry paste

lime

fish sauce (optional)

chili powder

cloves

salt

Make a cornstarch slurry.

In a mixing bowl, whisk together the coconut milk and cornstarch. Set aside.

Sauté the garlic and ginger.

Heat the coconut oil in a medium-sized saucepan set over medium heat. Add the garlic and ginger to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Make the sauce.

Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce the heat to medium-low and simmer for 5-10 minutes.

Serve.

To serve, divide the rice, shrimp, and peppers between bowls. Spoon the coconut curry sauce over top and garnish with fresh cilantro.

This creamy, saucy Coconut Chickpea Curry is the kind of quick and easy weeknight meal that&#x27;s cozy without being heavy, meatless without being boring, and beautiful without being pretentious.

Coconut Chickpea Curry with Potatoes and Spinach

yellow potatoes (Yukon gold potatoes)

Salt

vegetable, canola, coconut, or olive oil

yellow onion (about 1 cup chopped)

red bell pepper, seeds and stem removed, and chopped

garlic,

tomato paste

curry powder

red pepper flakes (more

coconut milk (1 2/3 cup)

water

soy sauce

sugar

chickpeas

spinach spinach

basil

peanuts

rice

Peel the potatoes and cut them into bite...

Peel the potatoes and cut them into bite size pieces. Add them to a saucepan and fill it with enough water to cover the potatoes by a couple of inches. Add enough to make the water taste salty and set the pan over high heat. Bring the water to a boil, then lower the heat to maintain a simmer and cook until the potatoes are tender enough to be pierced with a fork, but still several minutes underdone. Drain the potatoes in a colander set inside the sink and rinse them under cold water for a minute or so to stop their cooking.

Add the coconut to a 12-inch or larger...

Add the coconut to a 12-inch or larger skillet and set it over medium heat. Cook, stirring, until about 50% of the coconut is golden brown. Scrape the coconut onto a plate or a bowl and wipe out the skillet.

Add the oil and the chopped onion to...

Add the oil and the chopped onion to the skillet and set it over medium heat. Cook, stirring every once in a while until the onion is soft and just barely beginning to darken in color. Add the chopped red bell pepper and garlic and cook for another minute or two.

Add the tomato paste, curry powder, and red...

Add the tomato paste, curry powder, and red pepper flakes to the skillet and cook, stirring constantly, for 1 minute longer.

Add the coconut milk, 1/2 cup water, soy...

Add the coconut milk, 1/2 cup water, soy sauce, sugar, and 1/2 teaspoon of salt to the skillet. Bring to a simmer then add the potatoes, chickpeas, and spinach. If using frozen spinach, add it all at once, no need to thaw. If using fresh spinach add it a few handfuls at a time. As it wilts, you'll be able to add more. Lower the heat to maintain a gentle simmer, cover the skillet and simmer until the potatoes are cooked through and all of the spinach has been added.

Remove the skillet from the heat and stir...

Remove the skillet from the heat and stir in the fresh basil.

Serve the curry over cooked rice topped with...

Serve the curry over cooked rice topped with the toasted coconut and peanuts.

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Top 4 coconut curry sauce recipes from across the web

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Top Tags

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The most viewed coconut curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine