Curry Sauce Recipe - Allrecipes.com
Curry Sauce Recipe
  • READY IN ABOUT 2 hrs

Curry Sauce

Recipe by  

"This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 40 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
  2. Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2007

AWESOME! I put all the ingredients in my slow cooker, used veggie broth instead of water, added a few tablespoons of butter, and simmered all day. Didn't puree anything; the onions broke down on their own over time. A couple hours before dinner I quickly sauteed some cubed potatoes for a few minutes and then added them and a can of garbanzo beans. Let it simmer for a couple hours more and we had the perfect curry! It was SO GOOD-smelled amazing in the house while cooking and the taste was perfect. It was quite spicy but we like it that way. Served with basmati rice and naan. This will be a favorite and so easy and adaptable too! Thanks for the great recipe!

 
Most Helpful Critical Review
Jan 14, 2011

I found this recipe unpleasant as the amount of onions used were overwhelming. It’s possible that’s other might enjoy it but it was not for me.

 

13 Ratings

Mar 03, 2008

Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the food processor and then cooking, rather than cook then puree. I served with chicken over rice...yum~

 
Dec 13, 2007

This was my first attempt at curry and this recipe is a great place to start - the flavour was excellent. I would say to make sure your water JUST covers your onions or you will end up with a very thin sauce. Also, I used 4T of hot curry paste and it was not very hot. May need more, or it could be I used too much water with my onions? I cooked this in a slow cooker with skinless chicken thighs and legs. Very easy.

 
Oct 27, 2010

It was too spicy hot for the children. I would probably omit the red pepper flakes. It needs body... perhaps some tomato paste would have helped with that. I added some coconut cream to help alleviate the heat. It makes A LOT!!

 
Apr 19, 2012

I pureed the onion and garlic before simmering as one other reviewer suggested. Delicious. I froze the sauce and then thawed and reheated. I added a little half and half.

 
Mar 29, 2010

I thought it was on great, used it on tofu cubes, bell peppers, onions & portabellas sauteed in citrus soy sauce on a bed of rice. I couldn't find any garam masala locally though, so I had to leave that out, unfortunately.

 
Apr 18, 2012

This recipe hit the spot for us! I think its one that can be customized or altered based on your tastes & available ingredients. I used estimates on everything & it still came out great. My favorite is to cook chicken or pork in lime & onions, add it to this sauce, & serve over quinoa. I also added some leftover HUMMUS last minute, sort of on a whim, and it actually filled out the sauce & gave it great body! Fresh tomatoes are great to use this time of year too.

 

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Nutrition

  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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