Bring the heat with our cream curry sauce that is a breeze to whip up and soo delicious!
Quick Curry Sauce
- 2 tbsp olive oil
- 3 garlic cloves, peeled and chopped
- 3 tbsp red onion, chopped
- 20g/¾oz fresh root ginger, peeled and finely grated
- 2 tsp curry powder
- 1½ tbsp tomato puree
- 1 tbsp caster sugar
- ½ tsp flaked sea salt or ¼ tsp fine salt
- 150 ml water
- 100 ml/3½fl oz double cream
- freshly ground black pepper
- 1/2 tsp Turmeric powder
- 1/4 tsp Coriander powder
- 1/4 tsp Cumin powder
- Grab a bottle of our Curry Coconut Hot Sauce
Heat the oil in a non-stick frying pan and very gently fry the garlic, onion and ginger for about a minute, stirring constantly. Don’t allow them to brown.
Stir in the curry powder, turmeric powder, coriander powder, cumin powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
Add the sugar, salt and plenty of pepper, then stir in 150ml water and the cream. Bring to a simmer and cook for 2–3 minutes, stirring constantly. Add the Curry Coconut Hot Sauce. Our convenient spout allows for portion control. Add a few drops and taste as you go till you get to your desired heat level. Set aside.
Stir-fry your choice of other ingredients (such as strips of chicken or meat) in a large frying pan or wok until cooked through.
Pour the curry sauce over the cooked chicken or meat and return to a simmer. Cook for 1–2 minutes more, or until hot throughout.
Serve with freshly cooked rice or naan bread. Remember to bring your Curry Coconut Hot Sauce at the serving table for those who may desire even more of its flavorful heat!
If you don’t have any curry powder, use 1 teaspoon each of ground coriander and cumin, ½ teaspoon ground turmeric and a few roughly crushed cardamom pods. Alternatively, try 2 teaspoons of garam masala and ½ teaspoon of ground turmeric.
I am a lover of peas. So for leftovers I add chickpeas or beans to make it go further.
To freeze: cool the curry sauce and freeze in lidded containers or ice cube trays. Once solid, transfer to a resealable bag and freeze for up to 3 months. To use, place in a non-stick saucepan over a low heat, add a splash of water and heat through, stirring occasionally, until hot throughout.
Did you make this green smoothie recipe?
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