Easy Coconut Curry Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.97 out of 5 stars
(60)
Ingredients
5 servings
- 2 tbsp coconut oil, ghee or any regular cooking oil (canola, olive oil etc)
- 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 chicken broth
- 1/2 cup tomato passata (tomato puree) (Note 1)
- 400 g/14 oz can brown lentils (, drained)
- 250 g / 8 oz pumpkin (~3 cups) (, cut into 2cm / 4/5" cubes)
- 2 cups (tightly packed) baby spinach
- 1/2 cup cashews (, unsalted (roasted or raw) (Note 2)
- 1/2 tsp each cooking/kosher salt + black pepper
- 1 tbsp garam masala (Note 3)
- 2 tbsp curry powder (mild or spicy, your choice, Note 4)
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika (sweet, or hot for spice!)
- 1/2 tsp turmeric powder
- Coriander/cilantro leaves (, whole or chopped)
- Chopped cashews (optional)
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Preparation
Step 1
Sauté aromatics - 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.
Step 2
Cook off spices - Add Spices and stir for 1 minute. Don't worry if it looks a bit dried out.
Step 3
Coconut sauce - Add coconut milk, passata and broth. Stir until incorporated. Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.
Step 4
Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
Step 5
Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper last, adding more if needed.
Step 6
Serve over rice, sprinkled with coriander and extra cashews, if using.
Step 7
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