My Grandma's Curry Sauce

13 Reviews
90% would make this recipe again

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.


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 1/3 cup unsweetened coconut milk 330 mL
2 tbsp white vinegar 30 mL
salt [optional]


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.

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Members' Reviews

13 Reviews (13 with rating only ) 90% would make this recipe again

This recipe is in the following categories

Vegetables | Sauces & Dips | Vegetarian | Vegan | Kosher | Halal | Indian