Description
This homemade curry sauce is rich, aromatic, and packed with deep, authentic flavors. Made with a blend of toasted spices, fresh aromatics, and creamy coconut milk, it creates a smooth and velvety texture perfect for pairing with rice, naan, meats, seafood, or vegetables. This versatile sauce is easy to customize and can be stored for later use, making it a must-have for home-cooked meals.
Ingredients
Scale
Aromatics
- 1 tablespoon oil (vegetable or coconut)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika or chili powder (adjust for spice level)
Liquids & Base Ingredients
- 1 cup tomato puree
- 1 cup coconut milk (or heavy cream for a richer sauce)
- ½ cup vegetable or chicken broth
Seasoning & Enhancers
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon sugar (optional, for balance)
- 1 tablespoon lemon juice or vinegar
Instructions
-
Sauté the Aromatics
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cooking for about a minute until fragrant.
-
Toast the Spices
- Sprinkle in turmeric, cumin, coriander, garam masala, and paprika.
- Stir continuously for 30 seconds to release their flavors.
-
Build the Base
- Pour in the tomato puree and cook for 5 minutes, stirring occasionally.
- Add coconut milk and broth, mixing until smooth.
-
Simmer and Adjust
- Reduce the heat and let the sauce simmer for 10–15 minutes.
- Stir occasionally and season with salt, sugar, and lemon juice for balance.
-
Blend for Smoothness (Optional)
- For a silky texture, blend the sauce until smooth.
-
Serve or Store
- Use immediately or let cool before storing in an airtight container.
Notes
- For a spicier sauce, increase the chili powder or add fresh chilies.
- For a creamier texture, use heavy cream instead of coconut milk.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sautéed & Simmered
- Cuisine: Indian, Thai, British
Nutrition
- Serving Size: ½ cup
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: homemade curry sauce, easy curry sauce, curry sauce recipe, creamy curry sauce, authentic curry sauce