Basic Ass Curry Sauce

Name: Basic Ass Curry Sauce
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons peanut oil; 1 tablespoon butter; 1.5 c chopped onion (i.e., 1 large onion--about the size of a grapefruit); 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; 1 cup water; 1 1/2 teaspoons salt, or to taste

5 steps

Prep:1hCook:30min

Based on recipe by Lom posted on AllRecipes.com, with very slight modifications by user. Original recipe: https://www.allrecipes.com/recipe/25881/basic-curry-sauce/?utm_source=whisk&utm_medium=webapp&utm_campaign=basic_curry_sauce From original website: "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."

Updated at: Thu, 17 Aug 2023 04:52:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories169 kcal (8%)

Total Fat12.2 g (17%)

Carbs14.4 g (6%)

Sugars5.5 g (6%)

Protein3.3 g (7%)

Sodium899.3 mg (45%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonspeanut oil

1 tablespoonbutter

1 ½ conion

chopped, large onion, about the size of a grapefruit

2 tablespoonsminced garlic

1 tablespoonfresh ginger root

minced

2 tablespoonsground coriander

2 tablespoonsground cumin

1 teaspoonground cinnamon

1 teaspoonground black pepper

1 teaspooncayenne pepper

¼ teaspoonground turmeric

2tomatoes

2serrano chile peppers

seeded

½ cupfresh cilantro

½ cupyogurt

whisked until smooth

1 cupwater

1 ½ teaspoonssalt

or to taste

Instructions

Step 1

Heat oil and butter in a medium to large skillet or saucepan that has a lid (to be used in later step) 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 mixture back in skillet. 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 large saucepan 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 skillet, add water, and increase heat to high; bring sauce to a rolling boil. Cover skillet and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.