Vegan Curry Sauce

This Vegan Curry Sauce is so quick and easy - it comes together in about 25 minutes, and makes loads. Use it in a tikka masala or a chickpea curry, or as a dip. Packed with flavour and a warm finish, you’ll find yourself adding a couple spoonfuls of this to everything you make.

Click on the links below to skip to any part of the recipe:

• Introduction

• Before we Get Started

• Ingredients

• Method

• Spruce it Up

Introduction

I’ve made this sauce plenty of times - although usually as a part of a chickpea curry. When I was trying to come up with ideas for my Vegan Tacos: 3 Ways recipe, I realized how tasty an Indian samosa taco would be. This was the perfect sauce to drizzle over top.

I added few extra spices and a changed the method slightly from how I would typically make it in a chickpea curry. I’ve tried it as a spread on a sandwich, inside of a wrap, and even just dunked bread in it (I cannot stress enough how good that combo is).

The secret is in the extra few steps you wouldn’t typically perform when making a sauce. I blend my sauce after it cooks in the pot for a bit, then put it through a fine mesh sieve. Then, I toss it back in the pot and allow it to reduce a bit. Passing it through a strainer after blending makes a huge difference - don’t skip this step!

I used a bit for the taco recipe, and then bottled the rest up for later. Give some to your friends to try, or maybe an arch enemy if reconciliation is a priority. Either way - everybody’s going to love it (and you).

Check out the Spruce it Up section for ideas on how to take this sauce to the next level.

Eat Wonderfully.

Before we Get Started

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Approx 2 cups

Ingredients

• 1 can (398mL) Coconut Milk

• 14oz Diced Tomatoes (1/2 a large can)

• 3 Garlic cloves

• 1 Yellow Onion

• 1/2 tsp. Cumin

• 1/2 tsp. Garam Masala

• 2 tbsp Curry Powder

Method

1. Preheat a pot over medium heat, with oil.

2. Dice your onion and garlic, and add them to the pot. Stir until translucent.

   • Don’t worry about dicing them super finely. We’ll be blending the sauce later.

3. Add your spices in, as well as a big pinch of salt, and stir to coat.

4. Add your coconut milk and diced tomatoes, and mix.

5. Take the pot off the heat, and allow to cool for a couple of minutes. Then, put it into a blender, and blend until smooth.

6. Pour the sauce through a fine mesh sieve over your pot.

7. Put the pot back on the heat, and bring to a boil. Stir routinely as the sauce has a tendency to stick to the bottom of the pot. Once the sauce reaches a boil, reduce the heat to a simmer, and allow it took cook out for 10 minutes. Continue to stir routinely.

   • We want the sauce to reduce by about a third, or until creamy.

8. Have a taste, and add more salt or curry powder as needed.

9. Enjoy.

Spruce it Up

• If you want an added bit of heat, toss in a tsp. of cayenne and a tsp. of chili powder.

• Pour over some rice with a bit of cilantro or basil, and enjoy.

• Next time you want a sandwich, reduce the sauce a bit more and use as a spread.