Curry Sauce

Curry Sauce

11
Mary Beth 2

"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

1 h 55 m servings 74 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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...y...

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 v...

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.

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 ...

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.

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 l...

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 favo...

I will start with the disclaimer that I did not have all the spices necessary, so had to make some substitutions. The ginger was so overwhelming though, I'm not sure it would have mattered what...