I tried a new idea for a curry gravy for mashed potatoes. I was getting pretty bored of the usual mushroom recipe I use. It turned out pretty well, so I thought I would share it.

1/2 cup chopped onions
2 tsp sesame oil
1 tbsp rice vinegar
2 tbsp good curry (I prefer the kind that is more green in colour to that which is more yellow)
1/2 coconut milk
2 garlic cloves, crushed
1 tsp ginger, peeled and finely chopped
1 cup of the water the potatoes were boiled in.
1 1/2 tbsp Kraft's garlic barbeque sauce (I think anything type with a slight smokey flavour would work).
flour for thickening
Salt and pepper to taste

I added the onions, oil, vinegar, garlic and ginger to a frying pan and fried them for about 3 minutes over pretty high heat until the onions were translucent and soft. Then I added the curry powder and fried for one more minute. I reduced the heat and added the remaining ingredients except the flour. I let the mixture simmer on low heat for four more minutes and then I mixed in about tbsp of flour to thicken the gravy. I increased the heat and brought the gravy to a boil. I reduced it once again and let it thicken to my liking.

I hope you enjoy it as much as we did. We used it over tofu and mashed potatoes.
Patricia!