Easy Curry Sauce
Description
This curry sauce is fragrant and rich, made with coriander, cumin, turmeric, garlic, and ginger, mixed with puréed tomatoes, chile pepper, and yogurt.
Ingredients
•
2 tablespoons peanut oil
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1 tablespoon margarine
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1 large onion, chopped
•
2 tablespoons minced garlic
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1 tablespoon minced fresh ginger root
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2 tablespoons ground coriander
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2 tablespoons ground cumin
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1 teaspoon ground cinnamon
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1 teaspoon ground black pepper
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1 teaspoon cayenne pepper
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1/4 teaspoon ground turmeric
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2 tomatoes
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2 serrano chile peppers, seeded
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1/2 cup fresh cilantro
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1/2 cup yogurt, whisked until smooth
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3 cups water
Directions
1
Gather all ingredients.
2
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.
3
Add garlic and ginger to onions; sauté for an additional 2 minutes.
4
Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. 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.
5
Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
6
Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
7
Add yogurt a little bit at a time, stirring constantly to avoid curdling.
8
Blend mixture in the food processor until smooth
9
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.
10
Reduce heat and simmer until desired consistency is reached.