Curried Coconut Sauce
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.
Serving suggestions:
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.
SO HOW'D IT GO?
I just tried this recipe and it's OK...I feel like it is missing something and I cannot put my finger on it. Overall it tastes like a creamy tomato sause with a hint of curry. I think it is a nice base sause that other spices could be added to but the sause along just doesn't do it for me.
Okay I JUST made this... with a few changes. First, the can of stewed tomatoes had green peppers and onion and celery in it so I didn't use it. I didn't have tomato sauce so I used 6oz tomato paste. And I used onion and garlic powder instead of actual onions and garlic. Call me lazy. Go ahead >.< I added 1/4 t each of ginger and cinnamon and the curry I used was just called "curry powder" not sure if that's different from yellow curry. Aand lastly I used veg broth, not boullion. The veg broth pretty much tasted like water.
At first just tasting the sauce alone you could tell that the tomato paste made it too sweet so I'm glad I didn't put as many tomato products in as originally called for. Next time I'll probably try to use something else or less. After I added peas, carrots, red pepper, cabbage, broccoli, and chick peas the whole thing tasted really really good and not as sweet as it was originally.
The only bad thing about this recipe is the 9g of SATURATED FAT per 2 oz!!! THat's 1/7th of the can! Good thing a little goes a long way! Next time I might try harder to find coconut milk LITE.
Happy cooking veg webbers! If you like Indian, give this one a try!
The combination of tomato, coconut milk, and curry at first seems kind of strange, but the flavors work well together, almost in a "cheesy" way. I used the sauce as a base for vegetable curry (added broccoli, peas, carrots, corn, potatoes). Tangy & savory.