This gluten free curry sauce recipe is a simple and delicious sauce to add to your favorite proteins and serve over rice. This sauce is made from blended vegetables and spices, and is a fantastic sauce for simmering. Curry sauce has so many uses, and is simple to meal prep/batch cook to freeze or use later.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 to 6 minutes until vegetables have begin to soften. Add the carrot, bell pepper, tomatoes with their juice, ginger and stir.
Now for the spices: add the salt, garam masala, cumin, coriander, paprika, turmeric, fenugreek, and black pepper. Pour in the water and bring to a boil. Once boiling, cover, and reduce to a low simmer and gently cook for 1 hour until all vegetables are softened.
Add the coconut milk to the pot, and give it a good stir. With your immersion handheld blender, blend the sauce for 3-4 minutes until smooth. Add fresh chopped cilantro for garnish, and enjoy!