My Grandma's Curry Sauce

My Grandma's Curry Sauce

My mother's mother was British, born and raised in Bombay, India, then part of the British Empire. So, you should not be surprised if I am as comfortable proposing curries and puddings as much as concocting pasta and pizza recipes.

375 ml (6 servings)
Preparation 10 min
Cooking 15 min


2 tbsp curry powder   18 g
1 clove garlic, finely chopped    
1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
1/2 stalk celery, finely chopped   35 g
1 tbsp canola oil   15 mL
1 pinch salt [optional]   0.1 g
1 1/3 cup unsweetened coconut milk   330 mL
2 tbsp white vinegar   30 mL


Finely chop the garlic, onion, carrot, and celery.

Heat the canola oil in a saucepan over low heat. Add the vegetables and cook 8-10 min, stirring frequently. Pay attention to soften them without allowing them to burn.

Add the curry powder. Cook 1 min, with stirring. Add just a little bit of salt, then pour in the vinegar and coconut milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min.


You can make this sauce more or less hot by adding curry powder to taste.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Indian

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