Basic Curry Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 75 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 cups water
• 1 tablespoon margarine
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 2 tablespoons minced garlic
• 2 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon minced fresh ginger root
• ¼ teaspoon ground turmeric
• 2 tablespoons peanut oil
• 2 tablespoons ground coriander
• ½ cup fresh cilantro
• 2 tomatoes
• 2 serrano chile peppers, seeded
• ½ cup yogurt, whisked until smooth

Recipe Instructions

Step 1

Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.

Step 2

Add garlic and ginger to onions; sauté 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

Purée 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.