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Curried vegetable sauce in a bowl, garnished with fresh coriander.
Coconut curry sauce brimming with fresh vegetables

Creamy vegetable curry sauce

Author: Flavelo
Recipes Sauces and Gravies
The foundation of a good curry is layering spices. In this vegetable sauce, vegetables are not just additions but flavour enhancers: the sweetness of onion and pepper provides the base upon which the complex aroma of curry powder is built. Coconut milk embraces it all at the end in a silky finish, softening the harshness of the spices.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan
  • Knife, chopping board

Allergen Information

⚠️ Mustard (often in curry powder)

Instructions

1 ✓

Cut the vegetables (onion, carrot, pepper) into uniform small cubes. Finely chop the garlic.

Tip: The smaller the cube, the sooner it cooks (surface area/volume ratio).
2 ✓

Sauté the onion in oil until translucent.

Tip: Do not brown it, just let it soften.
3 ✓

Add the garlic, carrots and pepper, fry for 3-4 minutes.

Tip: Frying coaxes out the sweetness of the vegetables.
4 ✓

Sprinkle with curry powder and fry while stirring for half a minute.

Tip: The spice needs to 'open up' in the hot oil.
5 ✓

Pour in the coconut milk, season with salt and pepper.

Tip: The liquid dissolves the flavours stuck to the bottom of the pan.
6 ✓

Add the peas and simmer for 10 minutes until the sauce is thick and vegetables tender.

Tip: Peas barely need cooking to retain their colour and crunch.

Recipe FAQ

What curry powder should I use?
Madras curry powder is hotter, standard yellow curry powder is milder. Choose according to your taste.

Ingredients

  • 400 ml Coconut milk
  • 2 whole Carrots
  • 150 g Green peas (fresh or frozen)
  • 1 whole Red pepper
  • 1 whole Onion
  • 1 tbsp Curry powder
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper