This is a wonderful basic vegan curry sauce. Great to drizzle on roasted or grilled vegetables. You can also use it as a medium to cook fish, shrimp, chicken or tofu. The sky is the limit.
2 tbsp oil
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
2-3 tsp ginger, finely chopped
2-3 TBL Moghul Curry
1 can good quality coconut milk
Salt to taste
Squeeze of lemon
Heat oil in a saucepan over medium heat
Add onions and sauté for about 10 minutes until translucent.
Add garlic and ginger and sauté for 1 minute.
Add Moghul Curry and sauté for 1 minute.
Add coconut milk and salt. Turn up the heat, stir, and and let simmer covered for about 10-15 more minutes for flavours to marry. Finish with a squeeze of lemon.
At this point you can whir the sauce with a hand blender to make it smooth or leave it a bit textured. You can also cool and freeze it.
Garnish with cilantro or scallions, and red pepper flakes