Coconut Curry Sauce

Makes about 4 - 5 cups

• 1 onion, peeled and chopped

• 3 cloves garlic
• 1/2 tsp cumin
• 3/4 tsp kosher salt
• 3 tbsp curry powder
• 3 tbsp spelt flour
• 3 cups (750ml/24oz) vegetable broth
• 2 cups (500ml/24oz) coconut milk
• 3 large tomatoes, diced
• olive oil

In a lightly-oiled 3qt saucepan, saute onion and garlic until browned. Stir in spices and flour and continue to cook for another minute. Add vegetable broth, coconut milk and tomatoes. Bring to a simmer and reduce for 30 minutes until thick.

Notes:

1. This was also excellent, but I'd do things differently next time. First, the spelt didn't add much, I'd just use regular flour. Second, the original recipe said to "simmer" when I think it actually meant "reduce". Whoops - I simmer with a lid on to keep the liquid in! Luckily, we could just leave it on the stove while we ate. Third, I disliked the texture of the tomatoes after boiling, so I pureed it with my immersion blender. Much better.
2. This sauce can be frozen though it will lose some thickness. Definitely a keeper to pour over the filling and rice for lunches.