Comforting Curry Sauce

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Assistant Cook
Mar 7, 2005
Hamilton, ON, Canada
:p Here's a yummy, easy big batch recipe - freezes well. To serve, add shrimp, vegetables or chicken or spoon over chops, roasts or fish. One batch makes sauce for 8 entree servings.
Makes 8 cups/2L.

3 large onions
2 jalapeno peppers or 2 bird's eye Asian peppers, or to taste if you like it hot (I do!)
vegetable oil
2 Tbsp curry powder
1 Tbsp each garlic powder, cumin and ground coriander
2 tsp salt
1 tsp ground ginger
2 (14oz/400ml) cans unsweetened coconut milk
28 oz/796ml can diced tomatoes

1 to 2 Tbsp liquid honey
1 cup chopped fresh basil or coriander (optional)

Coarsely chop onions. Core, seed and finely chop peppers.
Lightly coat large saucepan with oil and set over medium-low heat.

Add onions and peppers. Stir often till onions start to soften, 8-10 minutes. Meanwhile, measure dried spices and salt into a small bowl. Sprinkle dry mixture over softened onions. Stir often, 2-3 minutes.

Add coconut milk, tomatoes and 1 Tbsp honey. Using a wooden spoon, stir in any brown bits from pan bottom.

Bring to boil over hight heat, then reduce heat to medium. Simmer, uncovered and stirring occasionally till sauce thickens, 20-25 minutes. Reduce heat to medium-low if mixture boils. Remove from heat and stir in fresh coriander or basil, if using. Taste and add remaining honey if needed.

Sauce keeps well, covered and refrigerated, up to 3 days or freeze up to 3 months. Defrost and reheat in microwave or place in a saucepan with a little water to prevent burning and stir often over medium-low heat till hot. Add cooked or raw chicken pieces, meat or seafood, vegetables, canned lentils or chickpeas. Cook, covered over low heat, stirring often.

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