A creamy coconut curry sauce you can season to your preferred heat. I freeze this sauce in single portions so it’s quick to defrost for a fast, flavourful midweek meal.
This coconut curry sauce is versatile and rich. Use it as a base for a meaty curry, as a dip for naan, or simply spoon it over rice to lift any meal. The coconut adds a gentle sweetness that balances the warm spices to create a luxurious, aromatic sauce perfect for prepping ahead.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More Indian-Inspired dishes
- ? Frequently Asked Questions
- Coconut Curry Sauce Recipe
📋 Ingredients
- Curry powder – mild, medium or hot, depending on how spicy you like it.
- Ghee or neutral oil – ghee for authenticity, or sunflower/vegetable/avocado oil.
- Seasonings – curry powder, ground cinnamon, paprika, tamarind paste, salt and pepper.
- Full-fat coconut milk – for the creamiest texture and balanced sweetness.
📺 Watch how to make it
Full recipe with detailed steps is in the recipe card at the end of this post.
- Blend the onion, garlic and ginger to a smooth paste.
- Heat ghee or oil in a pan over high heat and fry the onion paste for 3–4 minutes until it starts to brown at the edges.
- Turn the heat down, stir in the curry powder, cinnamon, paprika, tamarind, salt and pepper and cook for 1 minute to release the spices’ aroma.
- Add the passata, tomato purée, coconut milk and desiccated coconut. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Pro Tip
If adding chicken or quick-cooking vegetables (mushrooms, courgette/zucchini, small carrot pieces or green beans), add them after the onion has browned. Fry for about 5 minutes before adding the liquids so they begin to soften and pick up the spices.
I like to double the batch and freeze single portions so I can thaw only what I need.
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🍽️ What to serve it with
- Add leftover roast chicken or chicken tikka to transform this into a hearty curry.
- Serve with fluffy white rice or onion fried rice.
- Enjoy alongside peshwari naan, garlic naan or chapati for dipping and mopping up the sauce.
🍲 More Indian-Inspired dishes
Jams & Chutneys
Homemade Mango Chutney Recipe
Appetizers
Homemade Vegetable Samosa Recipe
Street Food
Chicken Tikka Recipe
Sides
Dal Makhani Recipe
Sides
Saag Aloo
Street Food
Chicken Pakora Recipe
? Frequently Asked Questions
Yes. Once cooked, cool the sauce and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, until piping hot.
Yes. Cool completely, then freeze in airtight containers or portioned freezer bags. Defrost in the fridge overnight and reheat on the stove or in the microwave until piping hot.
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Coconut Curry Sauce Recipe
Ingredients
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 2 tsp minced ginger
- 3 tbsp ghee or oil
- 3 tbsp curry powder (mild, medium or hot)
- ½ tsp ground cinnamon
- 1.5 tsp paprika
- 1 tsp tamarind paste
- ¾ tsp salt
- ½ tsp ground black pepper
- 400 ml passata
- 2 tbsp tomato purée
- 1 x 400 ml can full-fat coconut milk
- 3 tbsp desiccated (shredded) coconut
Instructions
- Add the onion, garlic and ginger to a food processor and blend to a paste.
- Heat the ghee or oil in a large frying pan over high heat. Add the onion paste and fry for 3–4 minutes until edges start to brown.
- Reduce to medium heat. Add the curry powder, cinnamon, paprika, tamarind, salt and pepper. Stir and cook for 1 minute.
- Add the passata, tomato purée, coconut milk and desiccated coconut. Stir, bring to the boil, then reduce heat and simmer for 10–15 minutes until slightly thickened. Adjust seasoning and heat to taste.
Notes
Nutrition
Nutrition information is an approximation and should be used as a guide only.
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