Coconut curry sauce recipe
 This coconut curry sauce makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread. 1 tbsp vegetable oil2 onions, finely chopped3 garlic cloves, finely chopped3 heaped tbsp curry powder3 tbsp garam masala2 tbsp ground cumin1-2 tsp chilli powder2 x 400g tins coconut milk400g tin chopped tomatoessalt and freshly ground black pepper 1 tbsp vegetable oil 2 onions, finely chopped 3 garlic cloves, finely chopped 3 heaped tbsp curry powder 3 tbsp garam masala 2 tbsp ground cumin 1-2 tsp chilli powder 2 x 400g tins coconut milk 400g tin chopped tomatoes salt and freshly ground black pepper Method Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned.Add the garlic and spices and cook, stirring continuously, for about 20 seconds. Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened.If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze.To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned. Add the garlic and spices and cook, stirring continuously, for about 20 seconds. Add the garlic and spices and cook, stirring continuously, for about 20 seconds. Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened. Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened. If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze. If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze. To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through. To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through. Recipe tips If you don't have coconut milk, you use mix water with coconut cream, or use a coconut block or even rehydrate desiccated coconut.