Basic Curry Sauce
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 ⓘ
- 1/4 teaspoon ground turmeric ⓘ
- 1 teaspoon cayenne pepper ⓘ
- 2 tomatoes ⓘ
- 2 serrano chile peppers, seeded
- 1/2 cup fresh cilantro ⓘ
- 1/2 cup yogurt, whisked until smooth ⓘ
- 3 cups water ⓘ
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1115
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).