How to Make a Vegetable Curry Sauce

How to Make a Vegetable Curry Sauce

How to make a vegetable curry sauce is a basic recipe that any curry lover you learn. A quick curry sauce that is ready in 10 to 15 minutes. If you can make a basic curry sauce you can add your own twist with spices, vegetables and tinned legumes like lentils or chickpeas. Homemade curry is not only healthy, vegan, gluten-free and cheaper than buying take-away. Knowing how to make a basic curry sauce is super handy to have in your cooking skills if you are on a budget and like knowing what's in your food.

Takes = 10 to 15 minutes
Makes = about 4 serves


  • 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


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