Emma’s Creamy Curry Sauce With No Cream

Emma’s Creamy Curry Sauce With No Cream


As you have all noticed, I’ve been thinking of ways I can share recipes that you can cook while you’re at home, and one of my go-to’s is my Emma’s classic creamy curry sauce recipe. You can make this sauce and either add beans & vegetables or chicken (or both!) depending on what you have in your pantry so it’s a perfect sauce recipe for using what you have on-hand.Yay, you made it to the bottom! <3 <3 <3 Hit reply, I'd love to hear from you.



For the Curry Sauce:

2 tbsp olive oil
2 onions, roughly chopped
2 tsp minced garlic
2 green peppers (roughly chopped)
2 tsp minced ginger
2 tsps cinnamon powder
2 tablespoons curry spice
1 tsp mustard seeds
2 tsp paprika
2 tsp cumin powder
2 tsp turmeric powder
2 tablespoons red curry paste Juice of 1 lemon Handful of curry leaves
4 large tomatoes, roughly chopped
2 cups of water
Optional- you can add 1/4 cup of peanuts to give the curry sauce more flavour

Beans & Veggies:

2 cups of cooked chickpeas
You can also add other veggies and/or chicken to this recipe!




1. Heat the oil in a saucepan over a medium heat
2. When the pan is warm add the onion and stir well with a spatula
3. Add garlic and peppers.Simmer over medium heat for 2-3 minutes.
4. Add all your spices and the juice of 1 lemon
5. Add the spices and then reduce the heat one last time to low. This will help the spices release their flavors slowly.
6.Once they become aromatic, add your chopped tomatoes, water and a handful of curry leaves.
7. Allow the mixture to reduce quite a bit and let it cool, then blend the mixture to make a beautiful and thick curry sauce.
Add your beans and veggies (or you can split the mixture into two, add a cup of water to each separate pan and do one chicken and one veg curry… serve with rice and garnish with your favourite herbs.

Emma’s Creamy Curry Sauce With No Cream

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