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Easy Coconut Curry Sauce | Daily Dine

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Easy Coconut Curry Sauce

Easy Coconut Curry Sauce

Recipe video above. This 30 minute recipe is all about the sauce that has beautiful depth of flavour, tastes like an Indian curry but not quite as intense. Specifically created this using spices you can get from everyday grocery stores, rather than having to find speciality Indian spices, but without sacrificing flavour. It's utterly addictive! I really love lentils and pumpkin with this creamy sauce, but feel free to use whatever you want, including proteins - see notes. Spiciness: Low, as long as your Curry Powder and Garam Masala are not spicy.

View original recipe on recipetineats.com

main-courseindian

0

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 5

Nutritional Information

Calories:432 kcal

Ingredients

2 tbsp coconut oil, ghee or any regular cooking oil ((canola, olive oil etc))

4 garlic cloves (, minced)

2 tsp fresh ginger (, finely grated)

1/2 onion (, finely chopped (brown or yellow))

400ml/14oz can coconut milk ((full fat))

1 cup chicken broth

1/2 cup tomato passata ((tomato puree) (Note 1))

400 g/14 oz can brown lentils (, drained)

250 g / 8 oz pumpkin (~3 cups) (, cut into 2cm / 4/5" cubes)

2 cups (tightly packed) baby spinach

1/2 cup cashews (, unsalted (roasted or raw) (Note 2))

1/2 tsp each cooking/kosher salt + black pepper

1 tbsp garam masala ((Note 3))

2 tbsp curry powder ((mild or spicy, your choice, Note 4))

2 tsp cumin

1 tsp coriander powder

1 tsp paprika ((sweet, or hot for spice!))

1/2 tsp turmeric powder

Coriander/cilantro leaves (, whole or chopped)

Chopped cashews ((optional))

Instructions

Step 1
Sauté aromatics - Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.
Step 2
Cook off spices - Add Spices and stir for 1 minute. Don't worry if it looks a bit dried out.
Step 3
Coconut sauce - Add coconut milk, passata and broth. Stir until incorporated. Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.
Step 4
Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
Step 5
Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper last, adding more if needed.
Step 6
Serve over rice, sprinkled with coriander and extra cashews, if using.