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–+ servings

Basic Curry Sauce

This is a very basic 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 Cups

Ingredients
  

  • 2 tbsp Vegetable oil Canola / Neutral flavor oil
  • 1 tbsp Butter or ghee
  • 1 ea White Onion Large, peeled, chopped
  • 1 tbsp Ginger Peeled, minced
  • 2 tbsp Minced Garlic
  • 1 tsp Cinnamon Ground
  • 1 tsp Black Pepper Fresh Ground
  • 2 tbsp coriander
  • 2 tbsp Cumin Seed Toast and Grind
  • 1/4 tsp Tumeric Ground
  • 1 tsp cayenne pepper Check the heat
  • 2 ea Tomatoes Washed, cored, Chopped
  • 2 ea Chili Peppers Jalapeno, Serrano, washed, seeded
  • 1/2 cup Cilantro Washed, Chopped
  • 1/2 cup Yogurt This can be swapped for coconut milk
  • 2 cups Water

Instructions
 

  • Over medium high heat add oil and butter to a cast iron skillet, or wok. Add the onion and saute to to a very brown state. 10 to 15 minutes. The caramelization is key to the sauce
  • 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, we will use this again and let's not waste the taste..
  • 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, chili 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. temper in the yogurt a little bit at a time, stirring constantly to avoid curdling.
  • Blend the whole mixture in food processor to puree it, we are looking for a very smooth consistency. 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.

Notes

I'll be using this as well as a number of other sauces over the coming months.
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.
Tried this recipe?Let us know how it was!