Ingredients
1 onion, roughly chopped
1 carrot, roughly chopped
1 tsp turmeric
2 tbsp curry powder (mild or medium)
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 can (400 ml) coconut milk
2 tbsp tomato paste
1 cup vegetable stock
1 tbsp coconut sugar (or brown sugar)
1 tbsp plain flour (for thickening, optional)
1 tbsp oil (for sautéing)
Salt and pepper to taste
Steps
Heat the oil in a medium saucepan over medium heat. Add the chopped onion and carrot, then sauté for 5-7 minutes until the onion is soft and translucent.
Add the grated ginger and minced garlic to the pan and cook for another 1-2 minutes until fragrant.
Stir in the turmeric and curry powder, cooking for 30 seconds to toast the spices and release their aroma.
Add the tomato paste, coconut sugar, and plain flour (if using). Stir well to coat the vegetables.
Pour in the coconut milk and vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover partially, and simmer for 15-20 minutes until the carrot is tender and the sauce has thickened slightly.
Remove from heat and use a stick blender (or transfer to a countertop blender) to puree the sauce until completely smooth and velvety.
Taste and adjust seasoning with salt and pepper. If the sauce is too thick, thin with a little extra stock or water.
Serve hot over breaded tofu, roasted vegetables, or rice.