Eosinophilic Esophagitis Friendly Classic Curry Sauce
Total time50 min
Prep time15 min
Cook time35 min
4.7(25)
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Learn more āIngredients
4 servings
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- Ā½ tsp kashmiri chili powder or mild paprika
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ tsp salt, plus more to taste
- 1 tsp sugar
For serving
- 1ā2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
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.
- 2
Add the onion and cook, stirring occasionally, until softened and deep golden, 12ā15 minutes.
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