Easy Curry Sauce
Transform your meals with this irresistibly creamy and flavorful Easy Curry Sauce! This versatile recipe combines the aromatic power of garlic, ginger, and a medley of warming spices like cumin, coriander, turmeric, and garam masala to create a depth of flavor that’s both comforting and bold. Simmered with rich coconut milk, tangy tomato paste, and a touch of sweetness from diced tomatoes, this quick 30-minute curry sauce is perfect for drizzling over fluffy rice, scooping up with naan, or serving as the base for your favorite proteins and vegetables. With easy-to-find ingredients and simple steps, this homemade curry sauce is a must-try for weeknight dinners. Plus, it’s vegan, customizable, and easy to store for meal prep!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned)
- 1 cup coconut milk (full fat)
- 0.5 cup vegetable broth or water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Sprinkle the ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using) over the onion mixture. Stir well to coat the onions in the spices, cooking for 30 seconds to toast the spices.
Add the tomato paste and diced tomatoes to the pan, stirring to combine. Let this mixture cook for 2–3 minutes, allowing the tomatoes to break down slightly.
Pour in the coconut milk and vegetable broth (or water), and season with salt. Stir everything together until the sauce is smooth and well combined.
Bring the sauce to a gentle simmer. Lower the heat and let it cook for 10–15 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust seasoning, adding more salt or spices if desired.
Serve the curry sauce warm over rice, with naan, or as a base for cooked vegetables, protein, or tofu. Garnish with fresh cilantro, if using.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
