Spicy vegan Indian curry sauce with tomatoes and onions

Ingredients for 4 servings:

• 1 tsp mustard seeds, black
• 1 tsp fenugreek seeds
• 1 handful of curry leaves
• 2 pieces of fresh ginger
• 3 onions
• 1 tsp turmeric powder
• 1 tsp chili powder, hot (omit for children)
• 6 tomatoes
• 400 ml coconut milk (1 can)
• Salt
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Goes well with chicken, “Like Chicken” and fish

First, add the mustard seeds to a little olive oil in a large, deep pan and wait until they pop. Then add the fenugreek seeds, curry leaves, and peeled and coarsely grated ginger. Stir-fry everything for a few minutes. Add the onions and sauté gently for another 5 minutes until lightly browned and softened, then add the turmeric and chili powder. Add the chopped tomatoes to the pan. Sauté everything for a few minutes. Add the coconut milk, stir, and enjoy the beautiful colors. Simmer for another 5 minutes until everything has a nice, creamy consistency, then gently season with salt. Serve the sauce with rice. Tip: This sauce is delicious with poultry, fish, or even vegan “like chicken.” To serve, dice 400-500g of chicken breast fillet or pangasius fillet or “like chicken,” fry, season with salt, and sauté briefly while stirring. Then add them to the sauce and simmer for another 5-10 minutes. If you like coriander, you can add 2-3 freshly chopped coriander stalks to the meat/fish and sauté. Serve these versions with rice, too.