A 40-minute Vegan Magic Curry Sauce that goes with everything! Full of spices and amazing flavours, this vibrant Magic Curry Sauce is the only sauce recipe you will ever need. Freezes well and absolutely delicious!
- 2 tablespoons olive oil
- 2 large bay leaves
- 10 garlic cloves
- 1 inch piece of ginger,chopped
- 1/2 green cayenne chilli, chopped
- 2 large red onions, chopped
- 1/4 cup coriander root and leaves
- 8 peppercorns
- 4 cloves
- 1/4 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder (or paprika/smoked paprika)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 4 tomatoes, chopped
- 2 teaspoon sea salt flakes
- 1 teaspoon sugar
- 270ml coconut milk (full cream or light)
- 150ml water
- Heat oil in a large heavy-bottomed cooking pot on medium heat (I use a 4-litre Dutch Oven or 4-litre Essteele or Ikea casserole). Add the bay leaves, garlic, ginger, chilli and onion. Sauté for 3-4 minutes on medium heat, tossing constantly until onion starts caramelizing. Reduce heat to low-medium and continue cooking for another 6-10 minutes, now stirring occasionally until onion is soft and caramelized.
- Add coriander root and leaves, peppercorns, cloves, turmeric, cumin, coriander, garam masala, chilli powder, cardamom and cinnamon. Sauté for a minute until aromatic.
- Add tomatoes, salt and sugar. Increase heat to medium and mix well. Continue cooking for 5-6 minutes until tomatoes are glazed and wilted.
- Add coconut milk and water. Reduce heat to low. Cover and simmer on low for 20-30 minutes until tomatoes are completely cooked and incorporated. The curry should be a rich dark shade and you should see oil pooling around the edges on top.
- Remove from heat. Check for seasoning. Cool to room temperature and then blend to a smooth sauce in a blender or blend straight in the pot with a stick blender. Add you favourite protein and warm it in a pan, serve as a dip, store in the fridge for 4-5 days or freeze in freezer-safe containers for up to 2 months.
Ninja Foodi Cold & Hot Blender Method
- Add oil, bay leaves, garlic, ginger, chilli, onion and coriander root and leaves, peppercorns, cloves, turmeric, cumin, coriander, garam masala, chilli powder, cardamom and cinnamon to the jug of the blender. Cover with the lid. Select the Sauté function.
- When the Sauté function finishes, pop open the lid, add the tomatoes, coconut milk, salt, sugar and water. Pop the lid back on and select the Smooth Soup function.
- When done, use in your favourite curry recipe by heating in a pan with the protein of choice or freeze for later.
TO USE CURRY – Curry can be used straight after cooking. Make sure you cook your protein beforehand (roast your chicken, grill your prawns, boil your eggs, pan fry your halloumi). Gently heat the prepared curry sauce in a heavy-bottomed saucepan until starting to bubble. Add your cooked protein and cook for a few minutes until warmed through. Remove from heat and garnish with fresh herbs (coriander), slivered nuts and extra chilli.
If Vegan is not a requirement, you can use ghee instead olive oil and evaporated milk/dairy milk instead of coconut milk.
If you can’t find fresh coriander roots and leaves, you can substitute with 1 teaspoon of coriander seeds or an extra teaspoon of ground coriander.
Green cayenne chilli can be substituted with any fresh chilli of your preference or liking. If fresh chillies are hard to come by, substitute with red chilli flakes.