Basic Curry Sauce recipe

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Ingredients

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Nutrition Info

24.8 calories
carbohydrate: 2.4 g
cholesterol: 0.2 mg
fat: 1.6 g
fiber: 0.5 g
protein: 0.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 43 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step, if onion is not cooked well, sauce will taste funny.)

  2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.

  3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.

  4. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.

  5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high, bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.

  6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Recipe Yield

4 cups

Recipe Note

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

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