Easy Coconut Curry Sauce
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves
minced
- 2 tsp fresh ginger
finely grated
- 1/2 onion
finely chopped, brown or yellow
- 400g/14oz can coconut milk
full fat
- 1 cup/ 250 ml chicken broth
- 1/2 cup / 125 ml tomato passata
tomato puree
- 400 g/14 oz can brown lentils
drained
- 250 g / 8 oz pumpkin
cut into 2cm / 4/5" cubes, ~3 cups
- 80 g / 2 cups baby spinach
packed
- 1/2 cup cashews
unsalted, roasted or raw
- 1/2 tsp each salt + pepper
- 1 tbsp garam masala
Note 3
- 2 tbsp curry powder
mild or spicy, your choice
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika
sweet, or hot for spice!
- 1/2 tsp turmeric
- Coriander/cilantro leaves
whole or chopped
- Chopped cashews
optional
Directions
- 1
- 2
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.
- 3
Add Spices and stir for 1 minute - don't worry if it looks a bit dried out.
- 4
Add coconut milk, passata and broth. Stir until incorporated.
- 5
Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.
- 6
Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
- 7
Stir through baby spinach until wilted, then cashew nuts.
- 8
Add salt and pepper last, adjusting to taste.
- 9
Serve over rice, sprinkled with coriander and extra cashews, if using.
Easy Coconut Curry Sauce
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About this Recipe
Craving a deeply flavorful, creamy curry without spending hours in the kitchen? This Easy Coconut Curry Sauce delivers an incredibly rich taste with everyday ingredients, proving that authentic flavors are truly achievable at home.
This recipe works by building a robust flavor base with a thoughtful blend of common aromatic spices like garam masala, curry powder, cumin, coriander, paprika, and turmeric. It harmonizes the sweetness of coconut milk with the tang of tomato passata, creating a sauce that feels complex yet comes together simply.
You'll discover a wonderfully creamy sauce, rich with the mellow sweetness of full-fat coconut milk and the vibrant warmth of fresh ginger and garlic. The addition of tomato passata adds a subtle tang, balancing the spices for a truly comforting and full-bodied experience. With hearty brown lentils and tender pumpkin cubes, this sauce offers a satisfying texture and wholesome appeal, rounded out with fresh baby spinach and a sprinkle of cashews for a delightful crunch.
The beauty of this coconut curry sauce lies in its versatility. For those who enjoy a bit more heat, opt for a spicy curry powder or hot paprika. You can swap out the pumpkin for other root vegetables that hold their shape well, or if you prefer a different protein, the sauce is incredible with chicken or tofu. While cashews add a lovely richness, feel free to adjust the quantity or omit them if desired.
Serve this flavorful sauce hot over steamed rice, quinoa, or with warm naan bread. Garnish generously with fresh coriander/cilantro leaves and extra chopped cashews for an inviting presentation and added texture.