A creamy, coconut-ty curry sauce, made to the heat level of your choice.
I like to keep this coconut curry sauce in the freezer in single portions so it’s quick to defrost and use for a super speedy and delicious midweek meal.
This coconut curry sauce is so versatile and rich in flavour. Whether it’s used as a base for a hearty, meaty curry, used as a dip for Naan, or simply poured over rice, it elevates every dish it accompanies.
That coconutty sweetness mixed with the aromatic blend of spices is to die for! All blended together to make a luxurious curry sauce. It’s the perfect way to prep for your curry nights too!
Table of Contents
📋 Ingredients
- Curry Powder – I used mild but you can go hotter if you prefer.
- Ghee – You can use ghee or a neutral oil like sunflower, vegetable, or avocado.
- Seasonings – We’re using a blend of curry powder, ground cinnamon, paprika, tamarind paste, salt, and pepper.
- Coconut Milk – Use full-fat coconut milk for that extra creamy sweetness.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Blend the onion, garlic, and ginger together until it forms a paste.
- Fry the onion mixture in a hot pan with ghee until it starts to brown at the edges.
- Reduce the heat and stir in the seasonings.
- Add the passata, tomato purée, coconut milk and desiccated coconut, then bring to the boil before reducing the heat and letting it simmer for 10-15 minutes until thickened.
Pro Tip
If you want to add chicken (for non-vegetarians), or vegetables (ideally ones with a 10–15-minute cook time, such as mushrooms, courgettes/zucchini small carrot chunks or green beans), add them in Step 3, then fry for 5 minutes, before adding the liquids.
I love to cook this in a double batch, then freeze in single portions so I can thaw out what I need without wasting any.
Pin this now to find it later
Pin It🍽️ What to serve it with
- Add some leftover roast chicken or chicken tikka to make a delicious curry
- You can serve this with Fluffy White Rice, or Onion Fried Rice
- Peshwari Naan, Garlic Naan or how about a chapati
🍲 More Indian-Inspired dishes
? Frequently Asked Questions
Yes, once cooked leave to cool, then store in an airtight container in the fridge for up to 3 days. When you want to reheat, reheat on the stove, or in the microwave (stir a few times during reheating) until piping hot.
Yes, once cooked leave to cool, then store in an airtight container in the freezer. When you want to reheat, defrost in the fridge overnight, then reheat on the stove, or in the microwave (stir a few times during reheating) until piping hot.
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Coconut Curry Sauce Recipe
Ingredients
- 1 onion peeled and roughly chopped
- 2 garlic cloves peeled
- 2 tsp minced ginger
- 3 tbsp ghee or oil
- 3 tbsp curry powder mild, medium or hot, according to your preference
- ½ tsp ground cinnamon
- 1.5 tsp paprika
- 1 tsp tamarind paste
- ¾ tsp salt
- ½ tsp ground black pepper
- 400 ml (1+2/3) cups passata
- 2 tbsp tomato purée paste
- 1 x 400ml (14fl oz) can full-fat coconut milk
- 3 tbsp desiccated (shredded) coconut
Instructions
- Add the onion, garlic and ginger to a food processor and blend to a paste.1 onion, 2 garlic cloves, 2 tsp minced ginger
- Heat the ghee or oil in a large frying pan (skillet) over a high heat. Add the onion mixture and fry for 3–4 minutes, stirring occasionally, until starting to brown at the edges.3 tbsp ghee or oil
- Reduce the heat to medium, then add the curry powder, cinnamon, paprika, tamarind, salt and pepper. Stir together and cook for 1 minute.3 tbsp curry powder, 1/2 tsp ground cinnamon, 1.5 tsp paprika, 1 tsp tamarind paste, 3/4 tsp salt, 1/2 tsp ground black pepper
- Add the passata, tomato purée, coconut milk and desiccated coconut. Stir and bring to the boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.400 ml (1+2/3) cups passata, 2 tbsp tomato purée, 1 x 400ml (14fl oz) can full-fat coconut milk, 3 tbsp desiccated (shredded) coconut
Video
Notes
Nutritional information is per serving, based on this recipe serving 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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