CURRY GINGER SAUCE RECIPES

Name: Coconut-Ginger Curry Noodle Bowl Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 1 cup servings, 4 serving(s)
Ingredients: 3 tablespoons olive oil; 3 tablespoons finely minced fresh ginger; 2 tablespoons finely minced garlic; 2 (14 ounce) cans coconut milk; 1/2 cup shredded coconut (sweetened or unsweetened as desired); 1/4 cup soy sauce; 1/4 cup apricot preserves; 1 teaspoon hot chili sauce (they use Sriracha brand); 3/4 teaspoon salt; 1/2 teaspoon ginger powder; 1/4 teaspoon turmeric; 1/4 teaspoon coriander; 1/4 teaspoon cayenne pepper; 4 teaspoons cornstarch; 1/2 cup water

COCONUT-GINGER CURRY NOODLE BOWL SAUCE RECIPE - FOOD.COM

Coconut-Ginger Curry Noodle Bowl Sauce Recipe - Food.com image

This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 1 cup servings, 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons finely minced fresh ginger
2 tablespoons finely minced garlic
2 (14 ounce) cans coconut milk
1/2 cup shredded coconut (sweetened or unsweetened as desired)
1/4 cup soy sauce
1/4 cup apricot preserves
1 teaspoon hot chili sauce (they use Sriracha brand)
3/4 teaspoon salt
1/2 teaspoon ginger powder
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
4 teaspoons cornstarch
1/2 cup water

Steps:

In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.

Nutrition Facts : Calories 619.6, FatContent 56.7, SaturatedFatContent 42.6, CholesterolContent 0, SodiumContent 1539.6, CarbohydrateContent 29.9, FiberContent 1, SugarContent 14.2, ProteinContent 6.8

CURRY SAUCE RECIPE | ALLRECIPES

Curry Sauce Recipe | Allrecipes image

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 Sauces

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 2 quarts

Number Of Ingredients 9

Ingredients

2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes

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, CarbohydrateContent 15.3 g, FatContent 0.8 g, FiberContent 3.1 g, ProteinContent 2.2 g, SaturatedFatContent 0.2 g, SodiumContent 125.7 mg, SugarContent 6.4 g

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