Blog

How to make a curry sauce with curry powder

How to make a curry sauce with curry powder

Curry Paste or Curry Powder?

Which do you prefer to use to make your favourite curry? You are either in one camp or the other!      

Curry powder is very versatile and is likely to last for longer, so here we share how to make 2 different versions of easy, delicious and healthy curry sauce using curry powder rather than a paste.

Creamy Curry Sauce (please see below for dairy and nut free option)

Use this sauce over lamb koftas, chicken or vegetables to make a delicious but very simple curry.

Serves 4-6

1 tablespoon of  oil
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
3 heaped teaspoons of any curry powder *
1 teaspoon soft brown sugar
300ml single cream (substitute with coconut milk if you prefer)
1 tablespoon of  ground almonds
Salt, to taste
Coriander, to garnish

To make the sauce, heat the oil and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.  Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.   Now serve over koftas, chicken or leftover vegetables!

*Try and choose a curry powder that is fresh and does not contain salt.   If the spice blend is kept in glass, it is likely to loose its colour and flavour very quickly.  

Or for a dairy and nut free curry sauce, try this easy curry recipe below.  

Serves 6 

Ingredients:

1 tablespoon oil
2 large onions, finely chopped
4cm piece of ginger, grated or finely chopped
5 fat garlic cloves, crushed or finely chopped

6-8 tsp curry powder *
1 400g tin chopped tomatoes
1kg chicken or mixed vegetables
2 teaspoons salt

Heat the oil then cook the onions, ginger and garlic until softened.  Add the tomatoes and cook until the tomatoes are reduced to a thick paste. Add the curry powder or spice mix and cook for a minute, stirring.  Add the chicken or vegetables and salt and cook for 5 minutes. Add 250ml water and bring to a simmer.  Cover and cook gently on a low heat on the hob until the chicken is cooked through or the vegetables are tender.  You can also cook this in the oven on a low heat, but it will take longer.  Slow cookers also work wonders for this recipe.  

 *Try and choose a curry powder that is fresh and does not contain salt.   If the spice blend is kept in glass, it is likely to loose its colour and flavour very quickly.  

Looking for tips on how to cook the perfect rice?  Read on here.

Does preparing fresh ginger for curry recipes put you off?  Read on here for our handy shortcuts.

Top Tips for making your curry healthier - read on here

Leave a comment