Curry Sauce with Ras El Hanout
Preparation time
Cooking time
Total time
A wonderful curry with fusion flavours that straddle North Africa and India. There is a balance of mild spiciness and a slight sweetness from the addition of Pomegranate molasses. This is a flavoursome and delicious curry. This is a great curry sauce to revive leftover roasted vegetables or meat.
Recipe type: Mains
Cuisine: Indian
Servings: 4
  • 2 onions finely sliced onions fried in olive oil until golden brown
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, crushed
  • 1 tablespoon tomato puree
  • 1 teaspoon mild Kashmiri chilli powder or to taste
  • ¼ teaspoon turmeric
  • 1 teaspoon Rasa Al Hanout
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • 1 tablespoon pomegranate molasses
  • ½ cup vegetable stock
  • Optional
  • ¼ pot stirred in of Greek or vegan yoghurt
  • Chopped coriander
  • Serve with rice, naan, cauliflower rice and vegetables of your choice
  • Additions:
  • Vegetables
  • Leftover Meat
  • Tofu
  • Cooked Pulses
  1. Fry the onion in oil until golden brown,
  2. Add the ginger and garlic and fry until the aroma has been released.
  3. Add the tomato puree and stir until the oil is released.
  4. Stir in the stock and simmer for 20 minutes or until the addition you have added in is cooked.
Add a tin coconut milk for a saucer curry.
Recipe by Marissa's Recipes & Ideas at