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
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
EASY CURRY SAUCE
Make and share this Easy Curry Sauce recipe from Food.com.
Provided by Mandy
Categories Sauces
Time 6m
Yield 1 litre
Number Of Ingredients 7
Steps:
- Heat oil, add onions and garlic and saute until tender.
- Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
- Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.
Nutrition Facts : Calories 2705.6, Fat 272.9, SaturatedFat 199.3, Sodium 151.7, Carbohydrate 77.8, Fiber 9.8, Sugar 13.2, Protein 27.4
APPLE CURRY SAUCE
I love Indian food although I usually only eat the vegetarian recipes. My Hindu friends who taught me to cook their food would shoot me if they knew that this recipe contains alcohol and chicken broth, but I couldn't help myself--this is so good! Oh, I don't serve this to them!
Provided by Happy Harry 2
Categories Sauces
Time 43m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté apples and onions in oil over medium-high heat, until turning golden brown.
- In bowl, blend flour, curry powder, salt and pepper. Add broth, lemon juice and wine.
- Add to apple mixture, stirring until smooth.
- Turn heat to low.
- Cover and simmer 15-20 minutes, stirring occasionally.
- Stir in the coconut and you are "ready to go".
- Wonderful served over hot rice.
- One of the best things about this recipe is that it freezes well. It can be used in several different dishes, so I always make more then I need.
Nutrition Facts : Calories 258.7, Fat 14, SaturatedFat 6.4, Sodium 309.3, Carbohydrate 29.1, Fiber 5.2, Sugar 15.9, Protein 3.2
SIMPLE CHICKEN CURRY
This is our family's favorite winter comfort meal.
Provided by Gerald Peeso
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
- Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
- Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
- Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
VERY SIMPLE CURRY - JAMIE OLIVER
A nice simple curry sauce of scallions, cilantro, curry, butter, coconut milk, and a squeeze of fresh lemon. Goes together in minutes. Serve over your favorite fish or meat, and if desired add a side of recipe #455303, recipe #114887 or recipe #309041. Wonderful! From "Jamie's Food Revolution".
Provided by BecR2400
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim and finely slice your scallions.
- Finely chop your cilantro.
- Put a pan on low heat and add 2 good lugs of olive oil.
- Sprinkle in the curry powder and add the scallions. Stir around and add the butter.
- Cook for 20 to 30 seconds and when it's all bubbling nicely, add your coconut milk. Bring to the boil, then turn the heat down and simmer for 2 minutes.
- To finish, season to taste with salt and stir in the cilantro and lemon juice.
- Serve hot, with fish or meat and a side of jasmine rice.
Nutrition Facts : Calories 783.1, Fat 37.1, SaturatedFat 34, Cholesterol 7.6, Sodium 105, Carbohydrate 114.2, Fiber 1.9, Sugar 107.6, Protein 3.2
CURRIED SAUCE FOR RICE
A simple sauce nicely laced with curry to enhance steamed rice. I've used this recipe since I got it in 1979 but have long forgotten the cookbook's title.
Provided by woodland hues
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat.
- Add onions, reduce heat a touch, cook slowly until tender.
- Add chicken broth, salt, pepper, curry powder, lemon juice, and parsley.
- Spoon sauce over servings of hot rice.
- Sprinkle with a dash of paprika, if desired.
Nutrition Facts : Calories 60.7, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 696.9, Carbohydrate 4.4, Fiber 0.8, Sugar 1.6, Protein 2.9
SIMPLE CURRY SAUCE RECIPE - (3.7/5)
Provided by tonyglib
Number Of Ingredients 5
Steps:
- Rub together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps. (If lumps happen, process in a blender until smooth). Use this very basic and easy to prepare sauce to heat cooked and cleaned shrimp, lobster or crab meat (cooked - both imitation and real) or chicken. Taste and add salt and pepper, as needed (the full amount of the salt may not be required).
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.
KATSU CURRY SAUCE
Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner
Provided by Cassie Best
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Serve over rice with chicken katsu or tofu.
Nutrition Facts : Calories 262 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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