This curry sauce is versatile and can be served as a main course with meats and vegetables or as a sauce for dipping or spicing up veggie side dishes. It’s great over baked potatoes, too.
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger root
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 2 tomatoes
- 2 serrano chile peppers, seeded
- ½ cup fresh cilantro
- ½ cup yogurt, whisked until smooth
- 3 cups water
Directions
Step 1
Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and saut? until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
Step 2
Add garlic and ginger to onions; saut? for an additional 2 minutes. Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor.
Step 3
Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
Step 4
Pur?e tomatoes, chile peppers, and cilantro in the food processor until smooth. Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Step 5
Blend mixture in the food processor until smooth. 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.
Tips
To serve with meat: Cook meat separately, then simmer in sauce for 5 to 10 minutes before serving over rice or with bread.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 75 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 5% |
Cholesterol1mg | 0% |
Sodium35mg | 2% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 5% |
Protein2g | |
Vitamin C4mg | 18% |
Calcium69mg | 5% |
Iron2mg | 8% |
Potassium144mg | 3% |
*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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source by allrecipe
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