Creamy Curry Sauce

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This is a blend of about 6 different curry recipes! To reduce the fat content i use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.

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Steps

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Gently heat sunflower oil in a large pan.

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Add onion and stir over high heat for 5 minutes until soft.

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Add ginger and garlic , stir for 30 secs , then reduce heat and simmer for 5 minutes.

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Add tomato paste , cream , coconut milk and milk.

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Bring to boil , stirring continually , then cover and simmer for 15 minutes.

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Add spices , salt and sugar , stir them in well and then simmer for a further 15 minutes.

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Remove from heat , allow to cool slightly then liquidize in a blender.

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Ingredients

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onion, minced garlic cloves, gingerroot, sunflower oil, whole milk, half-and-half cream, coconut milk, tomato paste, curry powder, cumin, paprika, salt, sugar