Curry Sauce with Coconut Milk (for egg curry recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
0.25 tsp Cumin seed 1 tsp Pepper, red or cayenne 1 tsp Turmeric, ground 2 tbsp Coconut Oil 1 tsp Garam Masala 0.25 cup cilantro (fresh) 1 cup Muir Glen Tomato Puree 0.50 serving 2 tsps Ginger-Garlic Paste 1 cup A Taste of Thai Lite Coconut Milk 2 serving Bay leaves dried (serving size 1 leave)
Heat oil in a saucepan and add cumin seeds, bay leaves and ginger-garlic paste. Saute for a few minute.
Add the chopped onions and fry till golden brown.
Add the tomato puree and a little water and saute over a medium flame for 5-7 mins.
Add the remaining spices - turmeric and red chilli powder, garam masala, and salt
Add the coconut milk.
Keep stirring continuously while adding the milk
Once it starts boiling, lower the flame and cook covered for some time.
Garnish finished dish with chopped coriander
Serving Size: Approximately 5 servings of one half cup each
(Approximately two and a half cups of sauce, total)
Add the chopped onions and fry till golden brown.
Add the tomato puree and a little water and saute over a medium flame for 5-7 mins.
Add the remaining spices - turmeric and red chilli powder, garam masala, and salt
Add the coconut milk.
Keep stirring continuously while adding the milk
Once it starts boiling, lower the flame and cook covered for some time.
Garnish finished dish with chopped coriander
Serving Size: Approximately 5 servings of one half cup each
(Approximately two and a half cups of sauce, total)
Nutritional Info Amount Per Serving
- Calories: 104.0
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 33.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.8 g
- Protein: 1.5 g