CURRY SAUCE
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.
Provided by Mary Beth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.3 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 125.7 mg, Sugar 6.4 g
QUICK CURRY SAUCE
Make and share this Quick Curry Sauce recipe from Food.com.
Provided by BrendaM
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a pan, add the onions and garlic and fry until a golden colour Stir in the curry powder and salt.
- Add the tomatoes together with just enough water to produce a sauce that's not too thin in consistency Simmer gently for 15 to 20 minutes, add flakes of cooked fish or eggs, then simmer again for a further 10 to 15 minutes.
Nutrition Facts : Calories 132.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 125.2, Carbohydrate 6.8, Fiber 1.7, Sugar 3.1, Protein 1.2
BASIC CURRY SAUCE
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.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
COOK IN CURRY SAUCE
Steps:
- Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
- Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
- Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
- To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
- For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
- For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
QUICK CURRY SAUCE
For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don't allow them to brown.
- Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
- Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly. Set aside.
- Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
- Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1-2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.
QUICK & SIMPLE CURRY WURST (CURRYWURST) SAUCE FOR BRATS
My husband fell in love with curry wurst while stationed in Germany. This is the version we make at home to satisfy his cravings for it. It is a VERY simple recipe, but he loves it. We serve the sauce over grilled brats and it always goes over well. You can adjust the ketchup and curry amounts to suit your taste.
Provided by TheShields
Categories Sauces
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Slice grilled brats onto a plate.
- Pour ketchup over the top of the brats.
- Sprinkle with the curry powder.
- Enjoy!
Nutrition Facts : Calories 613, Fat 49.9, SaturatedFat 17.2, Cholesterol 125.8, Sodium 1940, Carbohydrate 16.7, Fiber 0.5, Sugar 10.3, Protein 24.2
BASIC CURRY SAUCE
Make batches of this versatile curry sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
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