Finely chop the onion and garlic. Prepare the other ingredients to have them readily available.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the garlic and curry powder, and sauté for another 1-2 minutes, until fragrant.
Pour in the tomato paste and white wine vinegar, then stir in the honey. Simmer over medium heat for 10-15 minutes to allow the flavors to meld.
Season with salt and pepper to taste. For a smoother consistency, use an immersion blender to purée the sauce.
Let the sauce cool slightly, then serve with grilled meats, roasted vegetables, or pasta. It can be stored in the refrigerator for up to 4-5 days.
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