Red Curry Sauce

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When it comes to flavoring vegetables nothing beats this curry sauce. Yummy to be exact.

This sauce can be prepared in advance and stored in the refrigerator for 3 days or in freezer indefinitely. It can be added to mixed vegetables


In a medium size skillet, saute the onions without oil (yes you heard it right, without oil). Add fennel seeds, cinnamon, cardamom, ginger, garlic and keep stirring. When the onions are sticking to the pan, add tomatoes. Stir it until water oozes out of tomatoes. Add salt, turmeric, chilli powder and saute it for 1 min. Finally, add the cashews. Saute it for another minute and blend the mixture in a strong blender.

Transfer the contents into a bowl.


1 cup onions diced
1 cup tomatoes diced
2 cloves garlic minced
1 tsp minced ginger
1 tsp fennel seeds
half inch cinnamon stick
2 green cardamoms
8 cashews
salt to taste
1/2 teaspoon chili powder