Spice/Curry

Cabinet Curry Sauce and Spice Video

Basic Curry Sauce.mp4

Cabinet Curry Sauce

This curry sauce is designed to use things you may have on hand, to create an easy curry sauce that can be added to cooked meat, tofu, vegetables, or simply enjoyed over some rice. This can be refrigerated or frozen for later use as well!1 tsp ground coriander1 tsp ground cumin½ tsp ground ginger½ tsp ground ‘ōlena¼ tsp chili pepperPlus 2 Tbsp. Peanut, Olive, or other neutral Oil2-3 Tbsp. tomato paste (or ½-¾ of a tomato finely diced)*½ onion, finely diced1 c. Coconut milk (or cowʻs milk)**

Heat oil in small saucepan over medium heat
Add onion and saute until golden and translucent (5-8 minutes)
Add spices and stir, cook another 1 minute until fragrant - do not let it burn
Stir in tomato paste until mixed thoroughly (or tomato if using*)
Add coconut milk, stir. Reduce heat to low and cook for 5-10 minutes, do not boil.**

Sauce is best if used immediately but can be refrigerated up to 5 days or frozen up to 6 months
*If using tomato instead of tomato paste, increase cooking time to allow most of the moisture from tomato to evaporate.**If using cowʻs milk, gradually add 1-2tsp of flour while stirring to thicken sauce to desired consistency.

Lamb Curry with Tomato from Joy of Cooking - recipe at end of video

Lamb and tomato curry.mp4

“Lamb Curry with Tomato.” Joy of Cooking, by Irma S. Rombauer et al., Scribner, 2019.

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