Basic Curry Sauce Recipe
Fragrant and rich, this sauce includes spices like coriander, cumin and turmeric with the requisite garlic and ginger, all stirred with a puree of tomatoes, chile peppers and yogurt.
This sauce base for curry is made with onions, tomatoes, turmeric, cumin, garam masala, and curry paste. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner.
This was very, very tasty. I was very impressed with the depth of flavour of this recipe. I have to admit to making a small alteration--I left out the cayenne and the Serrano peppers. I would have loved this with the peppers, but I was making this for a group of nineteen 5-7 year olds, so I didn't want it to be spicy. I used this sauce on chicken and zucchini. All but two of the children, only one of whom had ever had curry before, came back for seconds.
Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty
Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the end. I used canned tomatoes and prepared ginger and garlic to save chopping time. The tip about cooking the onions for a LONG time is right on target; the first time I made this recipe I didn't brown them enough, and the sauce tasted like raw onions. The second time I browned the onions VERY well and was rewarded with a very mellow flavor. As for additional seasoning, while there IS a curry plant with leaves that are used in Asian cooking, "curry powder" is simply a mixture of many of the spices already used in this recipe (cumin, coriander, turmeric, etc.) I didn't add any salt to the sauce, but I served the meal with the salt shaker so everyone could salt to taste.
This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.
A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely. I have to respond to the other reviews: curry is NOT a seasoning, its a combination of seasonings. Indian dishes are extremely time-consuming and difficult; this is the easiest one I have encountered. And lastly, to compare it to restaurant Indian food is absurd. No one makes burgers like McDonald’s at home. You shouldn't tell an Italian that their spaghetti taste nothing like chef Boyardee, should you? Home made food is always different, if you want cheap restaurant food, go for it.
Loved it! I must say the blending process was very crucial. You need a good blender for this, otherwise you won't get a creamy smooth paste, so don't try to cheapen out on it!