Brown Curry Sauce


  • ​Roughly Chopped Yellow or White Onions: 2 lbs
  • ​Garlic Peeled: about 25 large cloves or 1/2 lb
  • ​Roughly Chopped Ginger: about 1/4 lb
  • ​Roughly Chopped Fresh Tomatoes: 2 lb (Or you can use One 15oz. can of diced tomatoes)
  • ​Olive oil, Coconut Oil or Butter: 2 Tbsp

​Dry Ingredients:

  • ​Ground Coriander: 4 Tbsp
  • ​Red Chili Powder: 1 Tbsp
  • ​Black Pepper: 1 tbsp
  • ​Turmeric: 1 Tbsp
  • ​Salt: 2 Tbsp


  • 1
    ​Heat Oil over medium-high heat in a thick-bottomed pan.
  • 2
    ​Add Onion, Garlic, Ginger, and Tomatoes and cook until everything is lightly browned and most of the water is evaporated, should take just about 15-20 minutes.
  • 3
    ​Add dry Spices and mix.
  • 4
    ​Turn off the heat and let cool for at least 1 hour.
  • 5
    ​Now use your largest food processor or blender jar, to grind this mixture into a thin paste. You could also throw in a handful of fresh green chilly peppers at this time (which I do because I love my curries slightly hot!).
  • 6
    ​Store in your small meal prep container or freeze in muffin tins. Could be used for several months.

1 thought on “Brown Curry Sauce

I read every comment. Let me know what you think about the post.

This site uses Akismet to reduce spam. Learn how your comment data is processed.