Sig's Basic Curry Sauce ( use for tofu or meat)

Name: Sig's Basic Curry Sauce ( use for tofu or meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Ghee or clarified butter; 1 tbsp olive oil; 350 grams tofu or use boneless mutton shoulder, lamb or goat if you prefer, cubed; 1 small onion, sliced; 2 clove garlic , crushed or bruised and very finely chopped; 1/2 tbsp finely grated ginger; 1/4 tsp garlic powder; 1/2 tsp turmeric powder; 1 pinch ground nutmeg; 1/2 fresh red chilli , seeds removed and chopped finely; 7 curry leaves; 2 tbsp tomato puree; 3/4 can of best plum tomatoes,; 250 ml vegetable stock; 2 tbsp not heaped, of your favourite Masala Powder. I usually use Kolhapuri Masala but Graram Masala will do; 2 tbsp fresh chopped coriander (cilantro); 50 ml coconut cream

Servings: persons

1 tbsp Ghee or clarified butter
1 tbsp olive oil
350 grams tofu or use boneless mutton shoulder, lamb or goat if you prefer, cubed
1 small onion, sliced
2 clove garlic , crushed or bruised and very finely chopped
1/2 tbsp finely grated ginger
1/4 tsp garlic powder
1/2 tsp turmeric powder
1 pinch ground nutmeg
1/2 fresh red chilli , seeds removed and chopped finely
7 curry leaves
2 tbsp tomato puree
3/4 can of best plum tomatoes,
250 ml vegetable stock
2 tbsp not heaped, of your favourite Masala Powder. I usually use Kolhapuri Masala but Graram Masala will do
2 tbsp fresh chopped coriander (cilantro)
50 ml coconut cream

1
First of a all brown of the tofu or meat in the oil and butter and set aside until needed.
2
Keep the butter
3
In the butter soften the onions , garlic and ginger.
4
Add turmeric, fresh chilli and the curry leaves cook until it releases it's aroma about a minute or so
5
Add your Masala powder and the nutmeg combine the mixture well
6
Add the tofu ( you can marinade this first, see my marinaded tofu recipe) or the meat mix gently
7
Add the tomatoes and break them down gently
8
Add the stock and simmer gently if using meat for about 90 minutes until meat is tender .
9
If using tofu make sure it is heated thoroughly through, add half of the coriander.
10
About 10 minutes before serving add the coconut cream and the rest of the coriander .Serve with rice or Indian Naan bread

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tbsp Ghee or clarified butter, 1 tbsp olive oil, 350 grams tofu or use boneless mutton shoulder, lamb or goat if you prefer, cubed, 1 small onion, sliced, and more.

Yes, Sig's Basic Curry Sauce ( use for tofu or meat) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!