Vegan mellow curry sauce

Vegan mellow curry sauce
 
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This recipe was uploaded
by CarolineB

 
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Ingredients

Ingredients
Method
 
  • Serves 6-8
  • 4 tbsp oil
  • 1 cinnamon stick (6-8 cm)
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 250g onions, chopped
  • 250g tomatoes, chopped
  • 6 tsp ground coriander seeds
  • 3 tsp chili powder (or paprika powder, if you do not like the heat)
  • 1 tsp kurkuma powder
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 5 cloves of garlic, peeled
  • 1 thumb-sized piece of ginger, peeled
  • 400 ml coconut milk
  • water, salt, lime juice
Heat the oil in a large sauce pan.
Fry the cinnamon stick, fenugreek and fennels seeds for some seconds. Add the onions and fry until lightly coloured.
Put the coriander, chili, and kurkuma powder into a blender. Add fennel and cumin seeds, garlic and ginger, and a bit of water. Blend until you got a thick paste.
Add the paste to your fried onions and fry for another couple of minutes. Then add the tomatoes, a pinch of salt, and 750 ml of water. Simmer until you have a smooth gravy.
Add the coconut milk and bring to boil. Adjust the seasoning with salt and lime juice.

Vegan mellow curry sauce

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This recipe was uploaded by CarolineB

 
 
It´s vegan basically, but you could serve it with hard boilt eggs or poultry or fish cooked in the sauce. I always double the amount when making and freeze 3 parts of the sauce before adding coconut milk.

Method


Heat the oil in a large sauce pan.
Fry the cinnamon stick, fenugreek and fennels seeds for some seconds. Add the onions and fry until lightly coloured.
Put the coriander, chili, and kurkuma powder into a blender. Add fennel and cumin seeds, garlic and ginger, and a bit of water. Blend until you got a thick paste.
Add the paste to your fried onions and fry for another couple of minutes. Then add the tomatoes, a pinch of salt, and 750 ml of water. Simmer until you have a smooth gravy.
Add the coconut milk and bring to boil. Adjust the seasoning with salt and lime juice.
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