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Le Chaudron recipe
Sauce curry indienne crémeuse
Creamy Indian curry sauce
⏱ 30 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3yellow onions, thinly sliced
5 clovesgarlic, crushed
2 tbspgrated fresh ginger
400 ml (1⅔ cups)coconut milk
200 ml (¾ cup)thick crème fraîche
200 g (7 oz)tomatoes, peeled and chopped
3 tbspmild curry paste
1 tspground turmeric
1 tspgaram masala
1 tspground cumin
1bunch of fresh cilantro, chopped
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 2 tbsp grated fresh ginger
- 400 ml (1⅔ cups) coconut milk
- 200 ml (¾ cup) thick crème fraîche
- 200 g (7 oz) tomatoes, peeled and chopped
- 3 tbsp mild curry paste
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 bunch of fresh cilantro, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions in a little oil for 15 minutes until caramelized.
- Add the crushed garlic and grated ginger and stir for 1 minute without browning.
- Stir in the curry paste, turmeric, garam masala and ground cumin.
- Add the peeled, chopped tomatoes and stir well.
- Gradually stir in the coconut milk until creamy.
- Simmer gently for 20 minutes.
- Off the heat, stir in the thick crème fraîche.
- Blend if you want it smooth, and sprinkle with chopped cilantro just before serving.
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