Curried Coconut Sauce

What you need:

1 can coconut milk (about 400g)
1 can stewed tomatoes (about 400g)
1 (8oz) can tomato sauce (250g)
1 small onion, peeled and quarterd
2 cloves garlic
2 tablespoons yellow curry powder
1/2 teaspoon each coriander, cumin and black pepper powder
1 teaspoon each sea salt and vegetable bouillon powder

What you do:

Combine all ingredients in a food processor fitted with metal blade or blender and blend until smooth.
Serving suggestions:
1. Heat sauce and serve over rice with steamed vegetables and textured vegetable protein or tofu
2. Use about 1 cup sauce add to soup pan - 1/2 liter of vegetable broth, your choice of noodles, chickpeas, extra vegetables, etc to make a delicious coconut curried soup. (this is my favorite way to enjoy it - the total sauce recipe makes about 5 cups - then I use it to make quick and delicious soups all week long)
3. I've also tried adding vinegar and oil and a bit of syrup to make a different and unusual curried coconut salad dressing.

Preparation Time:

5 minutes

Cooking Time:

Servings:

Recipe Category:

Curry Sauce