Quick, easy, and super delicious, this vegan curry sauce is made from things you probably already have in your kitchen or that are easily available to buy in stores. You can add pan-fried tofu or roasted vegetables to make a vegan curry or add fully-cooked meat or fish for a non-vegan option. Why not make it today for a special curry night at home?
(serves 2 — good for approx 1lb of cooked tofu, vegetables, meat or fish — can be easily doubled)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons curry powder
3 teaspoons ground cumin
1 cup plain soy yoghurt
1/3 cup water
1/2 teaspoon salt
1. | In a medium-sized skillet, toast the onion powder, garlic powder, curry powder and cumin by stirring it continuously for about 1 minute, over medium heat
2. | Add the yoghurt, water and salt, stirring to combine
3. | Reduce heat to medium-low and let the sauce simmer through for 5 minutes, stirring occasionally
4. | If immediately adding some pan-fried tofu, roasted vegetables or fully cooked meat or fish, heat through for another 5 minutes on medium heat, stirring occasionally
I would say about 1lb of fully-cooked protein or vegetables is about right for this amount of sauce (serves 2) but it can be easily doubled if you’re looking for something saucier or to serve more people.
This sauce can be frozen for up to a month or kept in an airtight container in the fridge for up to 4 days.
Let me know if you make this and how it turns out!