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Basic Curry Sauce

SUBMITTED BY: Lom

"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."

RECIPE RATING:

Read Reviews (22)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min
Original recipe yield 4 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 9, 2004 by Lom

Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I... MORE

Reviewed on Jan. 9, 2004 by JGERA

This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd... MORE

Reviewed on Jan. 9, 2004 by Anne

A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely.... MORE

Reviewed on Jan. 9, 2004 by Stacie

Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is... MORE

Reviewed on Jun. 5, 2003 by MRLEACH

One of the better homemade curry sauces that I have tasted. The cinnamon adds a very nice... MORE

Reviewed on Jan. 9, 2004 by KEVIN MCNEIL

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or... MORE

Reviewed on Jan. 9, 2004 by CRYSTALKO

Wonderful! Labor intensive, but the best warming curry I've tasted. Made this for a dinner... MORE

Reviewed on Jan. 9, 2004 by TAMARAHE

This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes... MORE

Reviewed on Jun. 5, 2003 by LGAUDET

I've been looking for a good curry sauce. This one was okay, but it was labour intensive and... MORE

Reviewed on Sep. 2, 2005 by SUNRENAY

Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I... MORE

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