Indian

Curry Sauce with Coconut Milk (for egg curry recipe) is for Lunch.

Curry Sauce with Coconut Milk (for egg curry recipe) takes 15 minutes to prepare.

Curry Sauce with Coconut Milk (for egg curry recipe) takes 20 minutes to cook.

Curry Sauce with Coconut Milk (for egg curry recipe) makes 5 servings.

The ingredients for Curry Sauce with Coconut Milk (for egg curry recipe) are:

0.25 tsp Cumin seed
1 tsp Pepper, red or cayenne
1 tsp Turmeric, ground
2 tbsp Coconut Oil
1 tsp Garam Masala
0.25 cup cilantro (fresh)
1 cup Muir Glen Tomato Puree
0.50 serving 2 tsps Ginger-Garlic Paste
1 cup A Taste of Thai Lite Coconut Milk
2 serving Bay leaves dried (serving size 1 leave)

Here is how you make Curry Sauce with Coconut Milk (for egg curry recipe):

Heat oil in a saucepan and add cumin seeds, bay leaves and ginger-garlic paste. Saute for a few minute.Add the chopped onions and fry till golden brown.Add the tomato puree and a little water and saute over a medium flame for 5-7 mins. Add the remaining spices - turmeric and red chilli powder, garam masala, and saltAdd the coconut milk.Keep stirring continuously while adding the milk Once it starts boiling, lower the flame and cook covered for some time. Garnish finished dish with chopped corianderServing Size:? Approximately 5 servings of one half cup each(Approximately two and a half cups of sauce, total)

The nutritional information for Curry Sauce with Coconut Milk (for egg curry recipe) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 104.0

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 33.9 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 1.8 g
• Protein: 1.5 g

Curry Sauce with Coconut Milk (for egg curry recipe) is Indian cuisine.

The dietary needs meet for Curry Sauce with Coconut Milk (for egg curry recipe) is Vegetarian