There is nothing better on a cold winter night than a hot, spicy curry. Don’t you think?
This sauce is so creamy and full of flavour, I find myself craving it every week. And it’s so easy to make, allowing you to have a super quick weeknight meal to hand.
Once you have the sauce made, then it’s merely a case of frying an onion in some oil, mixing in some veggies, tofu or whatever else you like and simmering with this sauce for 10-15 minutes. And dinner is served!
Ingredients:
- 1 tbsp coconut oil
- 1 medium onion, roughly chopped
- 1 thumb-sized piece of fresh ginger, peeled and grated
- 3 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 2 tsp curry powder
- 1/4 tsp salt
- 2 tbsp tomato puree
- 3 tbsp ground almonds
- 400 ml tin of coconut milk
- 60 ml vegetable stock, (optional)
Instructions:
- Heat the coconut oil in a pan on medium heat.
- Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened.
- Stir in the curry powder and salt and continue to cook for a further 3 minutes.
- Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat.
- Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce.
- To use the sauce, simply fry an onion with some oil and then add whatever veggies or other ingredients you like and cook for about 3 minutes, before adding the sauce and simmering on low-medium heat for 10-15 minutes until the vegetables are tender. Add a bit more coconut milk or some vegetable stock if you want to make it stretch further.
- Serve with rice or these keto vegan naan breads!