This rich, aromatic sauce starts with cumin seeds bloomed in hot oil until they crackle, then a deeply caramelized onion base built up with garlic, ginger, and a warm blend of coriander, turmeric, garam masala, and Kashmiri chili powder. Crushed tomatoes simmer down until glossy and thick, and full-fat coconut milk stirs in at the end to create that silky, restaurant-style body everyone loves in a good curry base. A quick blend smooths everything into a luxurious, spoon-coating sauce that's endlessly versatile ā ladle it over roasted vegetables, simmered chickpeas, or your favorite protein. Fresh cilantro on top adds a bright finish, but the sauce itself is the real star here, layered with slow-cooked flavor in every bite. It's a fantastic staple to have on hand for a dairy free kitchen, ready to spoon over whatever you're serving that night.
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Heat the oil in a large saucepan over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds ā watch closely, as they can burn quickly.
Add the onion and cook, stirring occasionally, until softened and deep golden, 12ā15 minutes.
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