Are you ready to transport your taste buds to a world of rich, aromatic flavors that will make your kitchen smell like a gourmet Indian restaurant? This West Anglo Indian Curry Sauce is not just a recipe—it's a culinary adventure that combines traditional spices with creamy coconut milk to create a sauce so delicious, you'll want to drizzle it on everything! Whether you're a seasoned cook or a kitchen novice, this easy-to-make sauce will elevate your meals from ordinary to extraordinary in just 40 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp curry powder
- 1 can coconut milk
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 1/2 cup chopped cilantro
Instructions
- Begin by gathering all your ingredients and ensuring they are prepped. Finely chop the onion, mince the garlic and ginger, and dice the tomatoes. Measure out the spices and coconut milk for easy access.
- In a large saucepan or skillet, heat 2 tablespoons of vegetable oil over medium heat. Allow the oil to warm for a minute until it shimmers slightly.
- Add the finely chopped onion to the pan. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and slightly golden.
- Once the onion is ready, add the minced garlic and ginger to the pan. Stir them in and cook for an additional 1-2 minutes until fragrant, being careful not to burn them.
- Sprinkle in the 2 tablespoons of curry powder, 1/2 teaspoon of turmeric, and 1/4 teaspoon of chili powder. Stir the spices into the onion mixture for about 1 minute to toast the spices and enhance their flavors.
- Pour in the can of coconut milk and the cup of diced tomatoes. Stir well to combine all the ingredients, ensuring that the spices are evenly distributed throughout the sauce.
- Season the sauce with 1 teaspoon of salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to cook for about 20 minutes, stirring occasionally to prevent sticking.
- As the sauce simmers, the flavors will meld together, and the sauce will thicken slightly. If it becomes too thick, you can add a splash of water or broth to reach your desired consistency.
- After 20 minutes, taste the sauce and adjust the seasoning if necessary. If you prefer a spicier sauce, feel free to add more chili powder to taste.
- Once the sauce is cooked to your liking, remove it from the heat and stir in the 1/2 cup of chopped cilantro for a fresh flavor boost.
- Serve the West Anglo Indian Curry Sauce over rice, with naan, or as a base for your choice of protein or vegetables. Enjoy your delicious homemade curry!
Tips
- Spice Toasting Secret: Always toast your spices for 1-2 minutes before adding liquids. This releases their essential oils and intensifies their flavor profile.
- Coconut Milk Hack: Shake the coconut milk can well before opening to ensure a smooth, consistent texture in your sauce.
- Consistency is Key: If your sauce becomes too thick, gradually add water or broth to achieve your desired texture.
- Fresh is Best: Use fresh garlic and ginger for the most vibrant flavor. Pre-minced versions can't compare to freshly chopped ingredients.
- Customization Options: Feel free to adjust the chili powder to control the heat level. Start with less and add more to taste.
- Make-Ahead Magic: This sauce actually tastes even better the next day as the flavors continue to meld, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 204kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
