This deeply spiced curry sauce builds its flavor the right way ā toasted cumin seeds and a slow-cooked, deep golden onion form the base, layered with garlic, fresh ginger, and a warm blend of coriander, turmeric, and garam masala. Crushed tomatoes simmer down until glossy and thickened, then full-fat coconut milk gets stirred in for a rich, silky finish that coats the back of a spoon. Blend it smooth or leave it rustic, and you've got a versatile sauce ready to cling to chicken, chickpeas, paneer, or roasted vegetables alike. It's a fantastic staple for a gluten free kitchen, easy to batch and freeze for busy weeknights. A scattering of fresh cilantro at the end brightens the whole pot and makes it look as good as it tastes.
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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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