This Coconut Curry is easy to make and flavoursome with lots of Indian spices. The coconut milk gives it a creamy texture and wonderful flavour.
To make the curry paste, first heat a pan and when hot, add the ground cumin, and ground coriander seeds to the pan. Roast for a few mins (2 - 3 minutes) until they are fragrant. Stir constantly to prevent the spices from burning. Remove from heat.
Add all the ingredients for the curry paste into a food processor. Pulse until you achieve a paste-like consistency.
To make the curry sauce, place a wok on medium heat until the wok is hot. Then add the coconut oil to a wok. Allow the oil to get heated and then add the curry paste. Fry on medium heat for about 3 - 5 minutes, stirring constantly to prevent burning.
Slowly add the tomato sauce, and then add the coconut milk. Cover and allow the sauce to come to a boil. Then reduce the heat to low/medium, add the vegetable stock, uncover slightly and allow to simmer for about 30 minutes.
Then, add the brown sugar, lime juice and garam masala. If you are serving with baked tandoori chicken, add the already baked tandoori chicken now and allow to simmer for another 10 minutes.
Garnish with the chopped cilantro leaves and serve with Ugali as is the traditional way of eating this dish or with steamed rice.