3 Ingredient Curry Sauce Recipe
Yes, the 3 Ingredient Curry Sauce Recipe is made with just 3 ingredients cream, tomato paste and curry powder, how easy is that.
The recipe can be enjoyed if you are short of time, looking to give your leftovers a makeover, camping in a field somewhere remote or living in student accommodation with limited spice cupboard space.
The 3 ingredients curry recipe is meant for those times when you just don’t have time to do anything other than heat something through.
If you have more time and are wanting a deeper flavoured curry experience, try my Tikka Masala recipe in my post entitled Indian Inspired Dinner.
3 Ingredient Curry Sauce Recipe is perfect for easing fussy eaters into tasting curry.
You can add and adapt the recipe to serve most dietary requirements:
Vegans can add coconut milk, lentils, beans and tofu or leftover roasted vegetables.
Vegetarians can add paneer and a variety of vegetables – peas, potatoes, sweet potatoes, butternut, aubergine, peppers honestly anything you love goes. Leftover tray baked or roasted vegetables.
For meat eaters add leftover roasted chicken, lamb or beef.
Pescatarians add prawns or pieces of white fish.
If you are camping use tinned cream and pouch or tinned lentils or beans. The cream in the recipe can be replaced with tinned double cream if you are camping or coconut milk if you are a vegan and for those who are lactose intolerant you can use lactose-free cream or coconut milk.
- 3 tablespoons tomato paste
- 300ml double cream or coconut milk
- 2 teaspoons curry powder
- Dry fry the curry powder on low heat, for a few seconds just until their aroma has been released.
- Add the tomato paste and fry till the oil from the paste is released, this will take less than 30 seconds.
- Slowly stir in the cream and add in the meat or vegetables of choice.
- Serve with rice, paratha or eat as bowl food.
Add any leftover vegetables or fresh or frozen vegetables to the curry sauce.
Lentil or Bean Curry:
Add your favourite beans or lentils
Freshly chopped coriander
Uncooked chicken breasts or vegan chicken pieces can be stir-fried and added to the sauce.
Serve the curry over rice or as bowl food with naan bread.
The photo was my husband’s dinner plate he loves coriander!