Easy Naan Dipping Sauce
A delicious spicy creamy butter curry style luscious naan dipping sauce, vegan and it comes together in minutes!
Ingredients
- 1 tablespoonoil
- 1inch fresh ginger, finely grated
- 2 clovesgarlic, crushed
- ⅛ teaspooncayenne pepper (optional)
- ½ teaspoonturmeric
- ½ teaspoonground cumin
- ¾ teaspoongaram masala
- 1 cupcanned crushed tomatoes (240ml)
- 1 cupcoconut milk (240ml)
- 1 teaspoonsugar
- ½ teaspoonsalt
Directions
- 1
Add the oil to a medium-sized non-stick saucepan and heat on medium-high.
- 2
When hot, add the crushed garlic and grated ginger. Fry for one-two minutes until the garlic no longer smells raw.
- 3
Add the spices, mix with the garlic and ginger, and toast for one-two minutes more until the spices have darkened slightly and are very fragrant.
- 4
Add the canned crushed tomatoes, coconut milk, sugar, and salt and increase heat to high until the mixture has begun to boil, then reduce to medium-high to maintain at a lively simmer and cook for 7-10 minutes more until thickened enough .
- 5
Taste and adjust seasoning (salt and sugar) as needed. Serve hot, warm, or at room temperature with plenty of naan or pita chips for dipping.