Universal curry sauce, suitable for meats, vegetables, tofu… It keeps well in the fridge (tightly sealed in a jar), and can also be frozen. We most often eat it with fried tofu or with vegetables. If we have cooked vegetables in the fridge, some leftovers from the previous day, for example potatoes, green beans, cauliflower, just add some sauce, heat it up, cook your favorite rice and dinner is ready. 

The portion of sauce below is enough for 500g – 600g of additions. I most often use 2/3 portion of sauce for 400g of tofu, and the rest goes to vegetables the next day. 

Additions should be cooked or pan-fried beforehand. We pan-fry meat and tofu, and cook vegetables. If someone likes tofu without frying, you can of course add plain tofu cut into cubes to the sauce and cook briefly (2-3 minutes). 

The dish is worth preparing at least an hour before serving, you can also leave it overnight in the fridge, it will be tastier.  

Recipe inspired by White Plate, with modifications.

In the photo curry with vegetables, I didn’t manage to photograph the one with tofu. 

Curry Sauce

3 tablespoons oil or ghee

1 large onion or 2 small ones, peeled and diced finely

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

2 teaspoons garam masala

3 cm piece of ginger, peeled and finely grated

2-3 cloves of garlic, crushed or finely grated

14 tablespoons tomato passata

chilli flakes optional (amount to taste)

salt

Heat the fat in a pan, add the chopped onion, lightly salt and sauté over low heat (until soft). Stir frequently so it doesn’t burn.

Add all the dry spices and fry for another 2 minutes.

Add the garlic and fry for 1 minute.

Then add the tomato passata and ginger, salt and mix thoroughly.

Cook over low heat for about 5 minutes. The sauce should evaporate during this time and have a velvety consistency. If needed, add more salt. You can also add more chilli if the sauce isn’t spicy enough. If it evaporates too much, you can add a little water.

Fried Tofu

400g tofu

2 tablespoons fat

2-3 tablespoons soy sauce or tamari

Dry the tofu and cut into small cubes.

Heat the fat in a pan, add the tofu and soy sauce/tamari. Stir and fry until golden.

Mix the fried tofu with the curry sauce (add as much sauce as you like) and set aside for at least an hour. Heat before serving.

Serve with your favorite rice and fresh cilantro (for those who like it).

Enjoy!