Curry is definitely a staple meal in our house every week, and they don’t come better than this cheats easy creamy quick curry sauce.
I do love to experiment with lots of different curry recipes and would always try to make from scratch but sometimes time runs away with you. So this quick curry sauce is my easy, I haven’t got much time to get an amazing meal on the table, go-to recipe.
This quick curry sauce is super versatile and you can pretty much add anything in it to suit your tastes or whatever you have lurking in the cupboards, fridge or freezer.
Options to add to your Easy Creamy Quick Curry Sauce :
- Fresh vegetables like peppers, courgettes, beans, aubergine
- Frozen vegetables – a pre-mixed bag of vegeatbles, peas, sweetcorn, beans
- Legumes – Any additional beans you like or have
- Lentils – dried, tinned or a pre-prepared pouch
- Meat – Add any precooked meat
- Top tip – boiled chicken breasts are super moist. Just shred and add into the sauce to warm through
- Fish – Add any pre-cooked fish or if using raw leave to cook through in the sauce.
For this curry, I added, roasted aubergine and fresh kale. However, the options are endless.
The trick to making this curry so quick is using a curry paste and a few extra ingredients from the cupboard. I did stop using pastes for a while as I was worried about hidden sugars. However, I have returned for ease and also know now that for my daughter they actually have a minimal impact if any on raising blood sugar levels.
I use a Patak’s paste as not only does it give the curry a deeper more intense flavour but it is also vegan, gluten-free and pretty low in sugar (3g per 100g). I would suggest just reading the labels to make sure there aren’t any hidden nasties in the paste you choose.
What you will need for the Easy Creamy Quick Curry Sauce :
- Rapeseed oil
- A great flavourless oil
- Naturally low in saturated fat and high in unsaturated fat
- Bring an essential flavour and gentle sweetness
- Frozen chopped onions work brilliantly as well
- Curry Paste
- A pre-made thick mixture of various dry spices and herbs
- Check ingredients and nutritional info to ensure no hidden nasties – see above
- I always use a Pataks paste
- Tinned chopped tomatoes
- When heated they release more antioxidants.
- They are a brilliant source of the antioxidant lycopene, which has been linked to many health benefits
- Also a great source of vitamin C and K
- A nutritional superstar rich in plant-based protein, full of fibre and nutrients
- Give a nutty taste and a nice grainy texture to the dish
- Red or Green lentils
- Great source of protein, fibre and B vitamins
- Also helps to thicken the sauce
- Natural yoghurt
- The yoghurt adds the creaminess to the sauce
- Lower fat option than cream or coconut milk
- high protein and nutrient-rich
We often serve this with some boiled brown basmati rice mixed with chopped roasted cauliflower.
Simply chop up a whole cauliflower including the leaves, season and roast in a preheated oven at 200c for 15-20 minutes stirring occasionally.
Brown rice has a lower glycemic index than its white counterpart which again can help to slow down the rise and fall of your blood sugar levels.
Based on the ingredients we use and count for (paste and yoghurt) the net carbs for this meal is 3g per serving. However, you know best what ingredients you need to count for.
I use a Patak’s paste as not only does it give the curry a deeper more intense flavour but it is also vegan, gluten-free and pretty low in sugar (3g per 100g). I would suggest just reading the labels to make sure there aren’t any hidden nasties in the paste you choose
The extra protein and fibre in this meal from the lentils, chickpeas and yoghurt can help to slow down digestion and therefore help blood sugars to stabilise better after eating.
We often serve this with some boiled brown basmati rice mixed with chopped roasted cauliflower. Brown rice has a lower glycemic index than its white counterpart which again can help to slow down the rise and fall of your blood sugar levels.