Curry Sauce Recipe

Make delicious curry sauce with this easy recipe! 1 sauce and multiple uses! Stir it into your stir fry dishes, curries, marinades, pilafs or serve it as a dip.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time30

Total Time45

Servings3 cups

AuthorSwasthi

Ingredients (1 cup = 240ml )

2 cups (200 grams) onions sliced
3½ cups (400 grams) tomatoes sliced or diced
¾ to 1 cup (70 to 100 grams) carrots diced
¾ to 1 cup (70 to 100 grams) red bell pepper sliced or diced
1 inch (8 grams) ginger (peeled and sliced)
6 medium (15 grams) garlic cloves sliced
2 cup water or broth (+ more as required)
¼ cup oil
½ tablespoon Kashmiri red chilli powder (reduce for low heat)
½ tablespoon garam masala (adjust to flavor per choice)
1 tablespoon coriander powder
½ tablespoon cumin powder
1 teaspoon fennel powder (optional)
½ to ¾ teaspoon salt (adjust to taste)
½ teaspoon sugar (optional)
⅓ to ⅔ cup cream (optional, heavy cream, cashew cream, coconut milk)

Optional Whole Spices

1 medium bay leaf
2 to 3 green cardamoms
1 black cardamom
2 to 3 inch cinnamon piece
1 star anise

How to make the recipe

How to Make Curry Sauce

Heat oil in a large pot. Add the whole spices, onions, ginger & garlic.
Saute/fry them on a medium heat until transparent. For deeper flavors saute them until light golden brown on a low flame,
Stir in red chilli powder, coriander powder, garam masala, cumin powder & fennel powder.
Stir in the tomatoes, carrots and bell peppers. Stir fry for 2 to 3 mins on a medium heat.
Pour 1 cup water or broth. Bring it to a rolling boil.
Cover and cook on a medium heat until all the veggies are mushy. If the pan is too dry use more water/broth at this stage.
Cool this and remove the bay leaf, black cardamom, star anise and cinnamon. Blend to a smooth thick sauce, adding more liquid if required. To use the sauce as a dip or on pizza, in sandwiches and marinades, keep the consistency thick.
Taste test and more garam masala if you want. Your curry sauce is ready. Transfer to a glass freezer safe containers.

How to use Curry Sauce

Vegetable Curries: Grill, roast or stir fry your favorite veggies until tender. Season with salt and spice. Add the required amount of sauce and simmer for 2 to 3 mins. For a loose consistency, add some broth, coconut milk or cashew cream or heavy cream and bring it to a gentle boil.
Meat Curries: Marinate prawns, chicken or lamb with spices, yogurt/buttermilk & herbs or with the curry sauce itself. Grill, roast or stir fry them until tender and add to the hot curry sauce. If the sauce is too thick, add some broth/coconut milk or cashew milk. Simmer for a few minutes until the flavors are absorbed.

NUTRITION (estimation only)