Turmeric & ginger curry sauce.

If you like a creamy curry paste with overtones of turmeric, ginger, and an overall fresh vegetable taste, then this is a great curry paste for you.

It is so easy to make and incredibly quick to prepare and cook, providing you have a blebnder. All ingredients and their measurements are variable according to personal taste and preference, so feel free to adapt them as you wish, although I might not recommend using too many chillies if I were you.

You can use any meat, fish, or vegetarian substitute such as tofu or tempeh with this sauce. I personally recommend prawns or tofu. Combine it with saffron or coconut rice for an extravagent touch.

Ingredients
To blend:

Clove garlic

Piece of turmeric/1 teaspoon of turmeric powder

Piece of root ginger/1 teaspoon ginger powder

1 red or green chilli

1 medium size onion

2 tomatoes

Bunch of fresh coriander/2 teasoons dried coriander

Bunch of fresh basil/2 teasoons dried basil

To cook:

Your choice of meat or fish cubed OR

Tofu or tempeh cubed.

Vegetables can also be used, such as mushrooms, green beans, carrots, and so on.

Coconut oil for frying, 1 tablespoon.

Coconot cream, a can

Soy sauce

Coriander to garnish

Recipe

First of all, blend the ingedients until a smooth paste, and add a little water if necessary to make the ingredients blend.

Then, fry some of the coconut oil and add the meat/fish/tofu. Stir and turn constantly over a medium heat until browned.

Add curry paste from blender.

Cook until slightly simmering.

Add coconut cream. Cook until simmering.

Add soy sauce to taste.

Turn down heat and cover. Cook for 20-25 minutes maximum, according to meat of choice. I recommend longer for chicken, less for tofu.

Serve with rice and coriander to garnish.