My mother's mother was British, born and raised in Bombay, India, then part of the British Empire. So, you should not be surprised if I am as comfortable proposing curries and puddings as much as concocting pasta and pizza recipes.
2 tbsp | curry powder | 18 g | |
1 clove | garlic, finely chopped | ||
1 | onions, finely chopped | 200 g | |
1 | carrots, finely chopped | 100 g | |
1/2 stalk | celery, finely chopped | 35 g | |
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
1 1/3 cup | unsweetened coconut milk | 330 mL | |
2 tbsp | white vinegar | 30 mL |
Finely chop the garlic, onion, carrot, and celery.
Heat the canola oil in a saucepan over low heat. Add the vegetables and cook 8-10 min, stirring frequently. Pay attention to soften them without allowing them to burn.
Add the curry powder. Cook 1 min, with stirring. Add just a little bit of salt, then pour in the vinegar and coconut milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min.
You can make this sauce more or less hot by adding curry powder to taste.