This recipe delivers the most creamy and mouthwatering African peanut curry sauce with a few easy steps and in under 30 minutes.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 40 minutes |
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This recipe delivers the most creamy and mouthwatering African peanut curry sauce with a few easy steps and in under 30 minutes.
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Ingredients
Curry Paste
- 30 g fresh ginger chopped
- 2 garlic cloves chopped
- 10 g coriander leaves
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander seeds
- 1 tbsp curry powder
- 1 tbsp ground paprika
- 1 lemon
- 1 lime
- 150 ml water
Curry Sauce
- 10 ml coconut oil
- 250 ml coconut milk
- 250 ml tomato sauce
- 1 vegetable stock cube
- 1 tbsp brown sugar
- 2 tbsp peanut butter
Units:
Instructions
Curry Paste
- Combine all the ingredients into a blender or a food processor and pulse until finely pureed.
Curry Sauce
- In a dutch oven, heat the coconut oil until it is melted and hot. Then reduce the heat to medium and add the curry paste, stir frequently to avoid burning or sticking to the pan. Fry the paste until the liquid has completely evaporated and the curry paste mixture appears "dry".
- Slowly add the coconut milk and the tomato sauce to the fried curry paste. Stir to mix properly. Add the vegetable stock cube, then cover and bring the mixture to a boil. Reduce the heat to low-medium, add the peanut butter and with the cover on, allow the mixture to simmer and reduce for 30 minutes.
- Add the brown sugar, stir to mix thoroughly. Then leave to simmer uncovered for another 5 minutes. Serve with some sprinklings of coriander leaves over the sauce.