 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too. Ingredients:
1 medium onion, finely chopped |
2 teaspoons minced garlic cloves |
1 inch peeled sliced gingerroot (or 1 tsp minced ginger) |
6 tablespoons sunflower oil |
2 cups whole milk |
1/2 cup half-and-half cream |
1/2 cup coconut milk |
1 (156 ml) can tomato paste |
3 teaspoons curry powder |
1/2 teaspoon cumin |
1 teaspoon paprika |
1 teaspoon salt |
2 teaspoons sugar |
Directions:
1. Gently heat sunflower oil in a large pan.
2. Add onion and stir over high heat for 5 minutes until soft.
3. Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
4. Add tomato paste, cream, coconut milk and milk.
5. Bring to boil, stirring continually, then cover and simmer for 15 minutes.
6. Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
7. Remove from heat, allow to cool slightly then liquidize in a blender.
|
|