This sauce is pretty addictive. It’s a hit with adults and kids, very quick to make, and ticks all the comfort boxes: mild, fragrant, creamy and deeply satisfying.
What I love most about this Coconut Masala is that it’s a flexible curry sauce base. Once you’ve made it, you can adapt it however you like. Meat, fish, veg, pulses, paneer - or a mix for households with different preferences - it all works.
Ideally, coconut cream is what you want here. If you really can’t get hold of it, coconut milk will work -just add it gradually so the sauce stays rich and creamy. If using milk, you could add a tbsp of ground almond to thicken and adds that richness we want!
This quantity makes enough sauce for around four portions, depending on what you bulk it out with or serve it alongside.
I use dried curry leaves for this recipe because they’re easier to get, but if you can find fresh curry leaves then even better - use them instead of, or as well as, the dried. The smell of curry leaves is firmly on my desert island smells list.
I recommend making this Coconut Masala in big batches, then portioning and freezing it so you can use it in different ways.
This recipe focuses on The Sauce Part. From there, you can use preference, mood, and a bit of adventure to decide what plants and protein to add. (See Pick a Protein & Plants section for different routes to take it)
To Gather
- 1 tbsp of ghee or coconut oil
- 1 medium brown onion, finely diced
- Whole spices (a small pinch of each):
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Mustard seeds
- Curry leaves (a small handful - it feels like a lot but do it)
- 3 large garlic cloves, finely grated
- 2cm fresh ginger, finely grated
- 1 small carrot, finely diced
- 1 tbsp turmeric
- 1 tbsp tandoori masala spice mix
- 2 tbsp tomato purée
- 1 very large tomato, quartered
- 350ml broth or water
- Pinch of salt and pepper
- 1 × 250ml carton coconut cream
- Juice of ¼ lemon
Pick a Protein & Plants :
Legumes - Pre cooked lentils (I like puy or green lentils for this) or chickpeas or beans work too. (Drain these and add a few minutes before taking off the heat)
Meat/ Dairy Sometimes I add pan-fried paneer or halloumi, grilled or leftover from a roast chicken, or king prawns. Simply heat these through in the sauce for a few minutes just before serving. You could also pan fry/ grill a piece of fish to have on top of sauce.
Greens - I like greens such as chard, spinach, young kale. The iron from the leafy greens is more easily absorbed with the help from the lemon juice (Vitamin C) in the sauce. (Add a few mintues before removing from the heat).
Other Plantways - Roasted cauliflower or squash works beautifully on top too, or crispy roasted chickpeas for a crunch.
To Do
1. Soften the onions
Heat the ghee or oil over low–medium heat in a saucepan or large frying pan (one with a lid for later). Add the onion and let it sweat until soft and translucent. A little browning is fine, but avoid burning. After 4–5 minutes, push the onions to one side of the pan and add a splash more oil to the clear side.
2. Toast the spices
Add the mustard seeds, coriander seeds, fennel seeds, cumin seeds, and curry leaves. Some may pop - that’s good. Let them sizzle and release their aromas without burning. After about 30 seconds, stir the onions back into the mix.
3. Build the masala base
Add the grated garlic and ginger and cook for about a minute. Stir in the turmeric and tandoori masala, working them into the mixture and letting them “see the heat”.
Add the tomato purée and keep stirring. Everything will come together into a thick, almost dough-like paste that moves as one organism- and smells incredible!
4. Loosen the sauce
Turn the heat to low and add the diced carrot. Begin adding the broth or water slowly, 50-100ml at a time, stirring well between each addition. The paste will gradually loosen into a sauce. You want gentle bubbling, not a vigorous boil.
5. Add tomatoes and coconut cream
Add the fresh tomato, a good pinch of salt, and a small pinch of pepper. Once all the liquid is in, start adding the coconut cream and stir until you’ve got a silky, golden sauce.
Pop the lid on and cook on low-medium heat for 5-10 minutes, until the tomatoes are soft enough to squash with a masher. Squash them, stir well, and add the lemon juice.
Taste and adjust. More salt? More lemon? More coconut cream? Do it. It’s your curry, your palate.
6. Finish and customise
Simmer for a further 5 minutes on low heat and your Coconut Masala sauce is done/ until the carrots are a little softer than al dente. Add your chosen protein / plants and cook for a few minutes ,more, low heat so you don’t loose all the lovely sauce!
Serving & Side Dish Ideation
- Steamed rice
- Homemade chips
- Paratha (freezer aisle gold - cooks straight from frozen
- New potatoes, boiled then smashed with butter, turmeric, white pepper and spring onions (green chilli optional)
Fresh sides & extras
- Red cabbage slaw lemon juice & greek yoghurt
- Celery, apple and mint salsa with fried curry leaves
- Simple raita (Greek yoghurt with mint, cucumber & a touch of salt)
- A sprinkle of pan toasted cashews is such a lovely way to finish the dish.
Quickest Pink Onions
Slice red onion thinly, cover with apple cider vinegar and a pinch of salt. Leave for a few hours. Done. Enjoy on top of anything and everything.
A note on Postpartum Supportive foods
If preparing this for your postpartum freezer, I suggest a side of fluffy basmati rice if eating in the earliest days of postpartum as this is so easy & gentle for digestion.
We want to avoid raw foods in early postpartum as these are just not quite as easy to digest so best leave the slaws/ salsa sides for a little further into postpartum when healing is well underway. Stick to warming, hydrating and well cooked foods; soups, stews, curries, dahls, ragu’s, broths etc
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