Simple VEGAN Curry Sauce

I’d been looking to make the basics of a good curry sauce for a while now, just something simple that uses wholesome ingredients that I could jar up and use whenever I felt like a lazy curry. Although this one does use a few spices, I had them all in the cupboard already and I think it is a good idea to spend that little extra money initially to buy the spices the first time around, you’ll be so thankful when other recipes call for these spices and you don’t have to skip them. I just had the curry sauce with some rice to see what it would taste like but usually, I would add some vegan meats and vegetables into the mix, but this time we’re just going the homemade curry with plain rice route. It only takes about 20 mins to put together and although I feel the recipe needs some work, I don’t think it’s a bad place to start. 

Serves 2 

1 tbsp Oil 
2 Garlic Cloves 
1 tsp Ground Ginger 
200g Coconut Milk 
30g Desiccated Coconut 
100g Passata 
Salt & Pepper 
2 tbsp Garam Masala 
2 tbsp Medium Curry Powder 
1 tsp Paprika 
1 tsp Tumeric
200g Plain Rice, I just used boil in the bag 

Before everybody tries to fight me because I've stated the recipe is vegan and now there's a picture of an egg in the ingredients, I was going to fry it and put it on top as an addition but I ended up not using it. To start with just cook the rice in a small pan of boiling water for around 15-20 mins. 
Finely chop the garlic and then add it to a deep frying pan with the oil and ground ginger on low heat, let this cook until it’s fragrant and golden. 

Into the pan add your spices and salt and pepper. This will look very dry and clumpy but just keep with it, stir the spices for 3-4 mins until they become fragrant. 

Now, pour in the coconut milk, desiccated coconut, and passata. Stir this with the spices and leave to simmer on medium heat for around 15-20 mins until the sauce becomes much thicker. I also used 150ml of stock but I don’t think this helped, it just took longer to thicken up so I haven’t included it in the recipe.

After 15-20 mins you should see the sauce has thickened up, have a taste and see if you need to add any salt and pepper or spices, then lower the heat. 

Drain the rice and add it into your sauce, let this heat through for 5-7 mins and then you’re ready to eat! 

I think this turned out ok. It’s much darker than I planned it to be, I think that may be because I used a bit too much paprika but I was really happy with the consistency, it was lovely and thick and coated the rice nicely. I’m not entirely sure what I could have done to make it taste more of coconut and less of spices, I guess just add more coconut milk and desiccated coconut and less spices, haha! But, aside from that I’m happy with what I made, I think it’s a great start for a basic, easy to make curry and of course fully vegan curry sauce that can be made and stored in jars for a couple of weeks and then you’ll always have this sauce to hand if you feel like a curry but can’t really be bothered… and I'm sure it’s a lot healthier than some store bought stuff! If anyone has any ideas on how to make this better please let me know so I can try again but for now, give this a go for yourself and see what you can create! 

H x