This sauce is a vegetarian substitute for lamb kofta sauce and is served over dumplings such as mantu and ashak, or on top of aush soup. It is suitable for both vegetarian and vegan diets, adding layers of flavour and richness to the dumpling dishes.
Add the oil to a medium saucepan over medium heat. Fry the onion, chopped chilli and garlic for 2–3 minutes, or until golden brown. Next, add the curry powder, chilli powder and 1teaspoon salt, and fry for a further 2 minutes, or until fragrant. Stir in the tomato and cook for 10 minutes, or until t