1 can coconut milk (about 400g)
1 can stewed tomatoes (about 400g)
1 (8oz) can tomato sauce (250g)
1 small onion, peeled and quarterd
2 cloves garlic
2 tablespoons yellow curry powder
1/2 teaspoon each coriander, cumin and black pepper powder
1 teaspoon each sea salt and vegetable bouillon powder
Combine all ingredients in a food processor fitted with metal blade or blender and blend until smooth.
1. Heat sauce and serve over rice with steamed vegetables and textured vegetable protein or tofu
2. Use about 1 cup sauce add to soup pan - 1/2 liter of vegetable broth, your choice of noodles, chickpeas, extra vegetables, etc to make a delicious coconut curried soup. (this is my favorite way to enjoy it - the total sauce recipe makes about 5 cups - then I use it to make quick and delicious soups all week long)
3. I've also tried adding vinegar and oil and a bit of syrup to make a different and unusual curried coconut salad dressing.