Nothing says comfort food on a rainy day like a curry dish. Every time – no matter the season – if it’s raining, Thai or Indian food always comes to my mind.
This recipe came about because my mother had introduced me to this coconut curry veggie stir fry packet that already had the ingredients, you just had to throw it in a pan and steam for 5-10 minutes. Easy as that!
Then I thought – well if I already had veggies that needed to be used in the fridge, the only thing I’d be lacking is the coconut curry. The whole point of the already prepared package is because it’s easy, so the curry sauce needed to be as simple as can be.
To be honest, I’m a newb when it comes to curry recipes. The day I make my own curry blend of spices I would feel like a master chef.
If you are like me and want a simple sauce you can easily whip up to toss any leftover veggies in the fridge with to make a quick side or meal – then here you go!
Simple Coconut Curry Sauce
- 2 tbsp olive oil
- 3-4 garlic cloves
- 1/2 onion, chopped
- 1 14oz can lite coconut milk
- 2 Tbsp tomato paste
- 3-4 Tbsp curry powder
- Blend all ingredients in a blender until smooth.
- If adding to a stir fry, when adding fresh veggies, add in the sauce so the sauce and veggies can warm up and cook together.
I recommend that the curry simmer for a good 5 minutes or so to cook the garlic and onion. If you are wanting to use it on top of something cold, like a salad, then cook the onion and garlic for about 5 minutes in a skillet with the oil before adding it to the blender with the rest of the ingredients.
Also for a stir fry/vegetable curry, adding some peanuts or cashews gives it a good crunch. If you need to stay away from nuts and seeds, try toasted coconut chips.