Creamy Curry Sauce (v)

When we were in Toronto we went to an amazing veggie eatery called Fresh. We had a sauce similar to this there with sweet potato fries. It’s sort of like chip shop curry sauce but soooooooooo much nicer. It makes a large batch but keeps for a week or so in the fridge (or you can freeze it) so halve it if you don’t want to be drowning in curry sauce…

For 8-10 portions you need:
1 can coconut milk
3 cups vegetable stock
1 large onion, diced
3 cloves garlic, crushed
1 chilli, chopped
1/2 cup tomatoes, chopped
3 tsp each turmeric, garam masala, coriander, cumin
2 tbsp plain flour
1/2 – 1tsp chilli flakes depending on how hot you like it
1 tbsp vegetable oil

Fry the onion, chilli and garlic in the oil for about 10 mins till softened. Add the flour and dry spices and cook out for a further 3-4 mins. Slowly add the stock, stirring to avoid lumps. Add the coconut milk and tomatoes. Bring to the boil and then simmer for 30 mins. Serve with rice and lentils or whatever you fancy really. Including chip shop chips…

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