Coconut Curry Sauce

This is why I don’t miss dairy because there are so many creamy plant based and cruelty free alternatives and the results are beautiful.

We had this with bean patties and cous cous last night but it would also be beautiful with a veg stirfry and rice, a tofu stir-fry, mixed through rice and veg and topped with bean shoots and peanuts, used as a sauce for spiral or penne pasta, as a sauce with brown rice balls and the list goes on.



1 tablespoon of oil (I use coconut oil for this recipe)

1 brown onion, finely diced

3 cloves minced garlic (fresh is always best)

1 heaped tablespoon of curry powder

½  teaspoon of brown sugar

½  teaspoon of cayenne

1 cup of tomatoes (roughly chopped)

1 can of coconut milk (note I didn’t use light)



Heat the oil and brown the onions. Add the garlic and continue cooking a gentle heat for another minute or so.

Stir in the curry powder, brown sugar and cayenne. Then add the tomatoes and simmer until the tomatoes break up.

Reduce the heat and stir in the coconut milk.

Place the sauce into a blender and blend till smooth.

Return to the stove top and simmer gently till you get the consistency you want.


Servings:  Have not yet recorded

Time: Have not yet timed

Freezing: Freezes well

Notes: If you like heat just add extra cayenne or some chilli.

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