Classic Curry Sauce From Just Jake’s

by Suzanne Heron.

Finely dice 1 large white onion, then sauté with 1 Tbsp minced ginger and 2 Tbsp minced garlic in 1 Tbsp olive oil until soft. Add 2 Tbsp + 1 tsp medium spicy curry powder, stir until well coated and simmer for at least 5 minutes to allow flavours to meld. Add 2 14oz tins stewed, diced tomatoes and 2 14oz tins full-fat coconut milk; simmer again for at least another 30-40 minutes.

Season with salt; adjust to taste. Protein can be chicken, steak, seafood or just more veggies (which you should add before adding tomatoes and coconut milk). Sear protein, top with sauce until covered (or more if you like it saucy), and simmer/bake until protein is cooked through. This process of finishing the cooking process of protein with sauce melds the flavours together again. Serve over rice traditionally, or over French fries to make a curry poutine.

Lance Steward, Just Jakes, 45 Craig St, Duncan, 250-746-5622. The key to this simple yet tasty recipe is quality ingredients. The full-fat coconut milk  adds body. Enjoy!