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Homemade Curry Sauce
Emma

Homemade Curry Sauce

This Homemade Curry Sauce is a vibrant, flavorful sauce that transforms simple weeknight dinners into something extraordinary. It combines simplicity with sophistication, offering incredible versatility and restaurant-quality results.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons neutral cooking oil
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumi
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups chicken or vegetable stock
  • 1 cup coconut milk (full-fat)
  • 1 tablespoon honey or sugar
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Method
 

  1. Heat the oil in a large saucepan over medium heat. Add the diced onion and cook for approximately 5-6 minutes until translucent.
  2. Add the minced garlic and grated ginger, stirring constantly for about 60 seconds until fragrant.
  3. Add the curry powder, turmeric, and cumin, toasting for 30 seconds while stirring.
  4. Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
  5. Sprinkle the flour over the mixture and stir well to create a roux, cooking for another minute.
  6. Gradually pour in the stock while whisking constantly until the sauce is smooth. Bring to a gentle simmer.
  7. Reduce heat to low and add the coconut milk, honey, salt, and black pepper. Stir to combine and simmer gently for 15-20 minutes.
  8. Remove from heat and stir in fresh lemon juice. Adjust seasoning as needed.

Notes

Choose quality curry powder for the best results. Fresh ginger makes a noticeable difference compared to dried powder. This sauce freezes well for up to 3 months.