Basic Curry Sauce

Basic Curry Sauce

34
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"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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Ingredients

45 m servings 25 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 25 kcal
  • 1%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 43 mg
  • 2%

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. 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.

Reviews

34
  1. 36 Ratings

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Most helpful positive review

Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the e...

Most helpful critical review

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty

Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the e...

Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always adde...

This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.

A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely. I have to respond to the other reviews: curry is NOT a seasoning, its a combination of seasonings. I...

Four stars overall.....5 for taste, 3 for preparation steps and amount of water. I streamlined the prep by cooking the onions, peppers and tomatoes along with the garlic and ginger first. Blende...

Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I prefer a sweeter curry. This recipe is taking me a lot longer than the time suggested; however, I can ...

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty

This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes to prepare, yet it took us almost 3 hours!(I don't think there is anyone on this planet capable of ...

One of the better homemade curry sauces that I have tasted. The cinnamon adds a very nice touch, and leaving the seeds in the serranos will give this sauce a nice punch. I really enjoyed it.