When I am super busy and do not have a lot time, this is usually my go to. This creamy coconut curry sauce is perfect with almost any vegetable, tofu, rice, lentils and more. It is so versatile and quick to make. There are never any complaints or left overs when I make this dish. If you want to step it up a little bit and add some extra heat then simply add few extra dashes or cayenne pepper. Now if you wanting to add some hot oil to the curry please do. The first time I experience hot oil was at this amazing Italian restaurant in New Market, ON called Joia on Main. They make really fantastic wood oven pizza there too. No worries if you do not fancy the spice as this dish is flexible that way.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Serves: 4 Servings
Ingredients
- 2 400 ml can full fat coconut milk
- 1 tbls curry powder
- 3 garlic clove, peeled and minced
- 1/2 oregano
- 1 tsp sea salt
- 1 dash cayanne pepper
- 1/4 tsp tummeric
- 1 tsp olive oil
Preparation
Step 1
- In a large frying pan add the olive oil and minced garlic clove.
- Turn the burner to medium high and stir occasionally for 5 minutes.
Step 2
- Add the coconut milk and spices into an electric blender. Blend for 1 minute.
Step 3
- When the garlic is ready add the contents from the blender into the pan.
- Give it a good stir, cover with a lid and cook for 5 minutes.
- Pour over food of choice when ready.