Creamy Coconut Curry Sauce
This incredible Coconut Curry Sauce is rich, creamy, and boasts a profound depth of flavor from a simple blend of everyday spices. It's an utterly addictive Indian-style sauce that can be prepared in just 30 minutes from scratch. While delicious with pumpkin, lentils, spinach, and cashews, this versatile sauce pairs wonderfully with various vegetables, legumes, or your favorite plant-based proteins. Its low spiciness ensures a comforting meal, perfect for any night of the week.
Instructions
- 1
Heat the coconut oil (2 tbsp) or any vegan cooking oil in a deep skillet or pot over medium-high heat. Add onion (0.5), cloves (4 garlic) and fresh ginger (2 tsp). Cook for 2 minutes until the onion is slightly golden.
- 2
Add garam masala (1 tbsp), curry powder (2 tbsp), cumin (2 tsp), coriander powder (1 tsp), paprika (1 tsp), and turmeric powder (0.5 tsp). Stir for 1 minute to cook off the spices.
- 3
Add coconut milk (400 ml), passata (0.5 cup), and vegetable broth (1 cup). Stir until fully incorporated. Add brown lentils (400 g) and pumpkin (250 g). Bring to a simmer, then adjust heat to maintain an energetic simmer.
- 4
Simmer for 10 minutes or until the pumpkin (250 g) is tender but not mushy, and the sauce has thickened to your desired consistency.
- 5
Stir in baby spinach (2 cups) until wilted, then add cashews (0.5 cup). Season with kosher salt (0.5 tsp) and black pepper (0.5 tsp), adding more if needed.
- 6
Serve over rice, garnished with [cilantro leaves] and optionally [chopped cashews].
Nutrition Facts
Per portion