How to Make a Vegetable Curry Sauce: Basic Curry Sauce Recipe

Sue Maree P -

Making a vegetable curry sauce is a fundamental recipe that every curry enthusiast should learn. This quick curry sauce can be prepared in just 10 to 15 minutes. Once you master the basic sauce, you can add your creative twist with various spices, vegetables, and canned legumes such as lentils or chickpeas. Homemade curry is not only healthy, but it's also vegan, gluten-free, and more economical than ordering takeout. Knowing how to create a basic curry sauce is a valuable cooking skill, especially if you're on a budget and prefer to know exactly what's in your food.

Takes = 10 to 15 minutes
Makes = about 4 serves

Ingredients

  • Small onion, diced – 1
  • Coconut oil (or your choice) – 2 teaspoons
  • Garlic cloves, finely chopped or minced – 1-2
  • Curry Powder – 2 tbsp
  • Fresh ginger – a small piece or 1 teaspoon of ground ginger
  • Chilli flakes (optional) – 1/2 teaspoon
  • Tin of chopped tomatoes – 1 x 400g
  • Tin of coconut milk – 1 x 400g
  • Tomato paste – 1 tablespoon
  • Optional spice extras – ground coriander, turmeric, cumin

Method

Step 1
PEEL and chop the onion then sauté for about 5 minutes in a little oil until softened. Then add in the garlic and grated ginger and cook for 1 minute. Add in the spices and a little of the tomato juice and cook for a few minutes until fragrant.

Step 2
ADD in tinned tomatoes and coconut cream from the tin, then milk and bring to boil then simmer. Add more water if needed.

Step 3
Add in whatever vegetables or tinned legumes (like chickpeas or lentils) now. If you are adding in hard vegetables like pumpkin, sweet potato or potatoes I would pre-boil or roast these prior to adding in or simmer for 20 minutes until soft. Then add in other vegetables like broccoli, green beans, red capsicum, zucchini and simmer for 10 minutes, or until they are as soft as you like. I like adding in my leafy greens and fresh herbs 5 minutes before serving so they will keep their colour. Serve with quinoa, brown rice, white basmati. I love sprinkling the top of my curries with sesame seeds, sunflower seeds and pumpkin seeds.

Sue Maree P Tips

  • Store – place the cooled sauce in a sealed container for up to 3 days or freezer for 2-3 months and remove when needed.
  • Red lentils – these do take a little longer to cook, but are super cheap. If you would like to add them, rinse thoroughly before adding and you might need some extra water.

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