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How to make your own homemade light curry sauce from red onions, bay, cumin, turmeric, mustard, coriander, curry leaves, chili powder, paprika, ginger, cardamom, jamaican allspice, cayenne pepper, cardoons, thick coconut milk, mangoes, and lime. This dish is best served with Thai or Basmati rice, salad, naan bread, or chapatis. This quick and easy recipe is great for a family meal or an informal get together. This is a vegetarian curry sauce. This recipe serves 4.
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
8 oz. cardoons, peeled and diced
2 cups thick coconut milk
1 cup mangoes
1 tbsp. lime juice
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add cardoons. Dry fry for 4 minutes until tender. Add mangoes, coconut milk and lime juice. Bring to a boil. Simmer vigorously for 20 minutes until vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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