Sauces & stocks
Basic curry sauce
Spiced curry and coconut milk cream for various curries.
VegetarianVeganGluten-free
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger of 2 cm
- 400 g of coconut milk
- 200 g of crushed tomato
- 1 tablespoon of curry powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 30 g of olive oil
- Salt to taste
Step-by-step
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- Put the onion, garlic and ginger in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 7 min/120°C/speed 1.
- Add the curry, cumin and turmeric and toast 2 min/100°C/speed 1.
- Add the tomato and salt and mix 10 sec/speed 4.
- Pour in the coconut milk and set 12 min/100°C/speed 1 without the measuring cup.
- Blend 30 sec/speed 6 until you get a smooth cream and adjust the salt.
Tips
- Toasting the spices in the oil enhances their aroma.
- Add the cooked main ingredient to this curry base.
- A little sugar or lime balances the whole.
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