CURRY SAUCE RECIPE RECIPES

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 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

BASIC CURRY SAUCE RECIPE | ALLRECIPES

Basic Curry Sauce Recipe | Allrecipes image

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 Sauces

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 cups

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

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, CarbohydrateContent 2.4 g, CholesterolContent 0.2 mg, FatContent 1.6 g, FiberContent 0.5 g, ProteinContent 0.6 g, SaturatedFatContent 0.3 g, SodiumContent 43 mg, SugarContent 0.6 g

More about "curry sauce recipe recipes"

BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES

This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 86 calories per serving

1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
4. Tip Any surplus sauce can be frozen to use at a later date.
5. This recipe is from School Dinners.

See details

CHIP SHOP CURRY SAUCE RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Condiment
Calories 124 calories per serving

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.

See details

KATSU CURRY SAUCE RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 25 minutes
Calories 262 calories per serving

Serve over rice with chicken katsu or tofu.

See details

CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES

Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving

1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
9. Halve and finely slice the little gem, then toss in lemon juice.
10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.

See details

CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES

1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
9. Halve and finely slice the little gem, then toss in lemon juice.
10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.

See details

THAI RED CURRY SAUCE RECIPE - FOOD.COM

Make and share this Thai Red Curry Sauce recipe from Food.com.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 88.8 per serving

Return sauce to pan and re-heat if needed.

See details

COCONUT CURRY SAUCE RECIPE - BBC FOOD

This coconut curry sauce makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread.
From bbc.co.uk
Reviews 4.2
Cuisine Indian

To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through.

See details

CURRY-COCONUT SAUCE RECIPE | REAL SIMPLE

5-Star Recipe! This is my favorite coconut curry recipe and so simple to make. I skip the sugar since coconut milk is sweet enough, and use a whole can of coconut milk and add a little more of the other ingredients for more sauce. This sauce …
From realsimple.com

See details

CURRY HOUSE BASE SAUCE RECIPE - SMALL BATCH FOR BIR BY THE ...

Jun 24, 2011 · This is an easy and delicious restaurant style curry sauce! Almost every British Indian curry house has it’s own curry sauce recipe. These curry sauces are made in large batches and used as a base ingredient for many different curries. The base sauce …
From greatcurryrecipes.net

See details

RESTAURANT STYLE CURRY SAUCE RECIPE | THE CURRY GUY

Dec 31, 2013 · So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). That said, I also have a lot of recipes for curry house portions of my recipes on this site. These call for between 250ml and 300ml of base sauce …
From greatcurryrecipes.net

See details

BRITISH CURRY SAUCE RECIPE - SERIOUS EATS

Jun 02, 2021 · Allow curry sauce to cook until the mixture has reduced to about 1 1/2 cups. To purée and strain (optional): Transfer curry sauce to a food processor or blender. Process until smooth, then …
From seriouseats.com

See details

CHICKEN WITH CREAMY CURRY SAUCE RECIPE - THE SPRUCE EATS

Jan 05, 2022 · Substitute garam masala for the curry powder and add a bit of turmeric if you like the yellow color. Make your own curry powder with turmeric, cumin, coriander, ginger, black or …
From thespruceeats.com

See details

CURRY POWDER RECIPE | MINIMALIST BAKER RECIPES

This is the best make ahead curry powder I’ve ever tasted. Technically, curry means gravy or sauce. We call Indian flavored foods ‘curry’. So normally, when I prepare Indian recipes, I use whole and ground spices individually. I had a recipe that called for curry powder …
From minimalistbaker.com

See details

10 BEST SIMPLE CURRY SAUCE WITH CURRY POWDER RECIPES | YUMMLY

Jan 20, 2022 · The Best Simple Curry Sauce With Curry Powder Recipes on Yummly | Orange-curry Sauce, Creamy Curry Sauce, Yellow Curry Sauce. ... Yummly Recipe Basics: Tzatziki Sauce Yummly…
From yummly.com

See details

BEST JAPANESE CURRY RECIPE FROM SCRATCH (カレーライス - K…

For this curry recipe, the kakushiaji ingredients include banana, soy sauce, and cocoa powder. The banana adds sweetness and a silky texture to the sauce, you want to use a ripe (yellow, but no brown speckles yet) banana. The soy sauce …
From norecipes.com

See details

THAI BEEF CURRY WITH PEANUT SAUCE RECIPE - LOVEFOOD.COM

To make the curry, pour half of the coconut milk into a wok and cook over a medium heat, stirring, until the milk boils and separates – it will look curdled, but don’t worry. Whisk in the red curry paste and cook until fragrant and aromatic, about 3–4 minutes. Add the fish sauce…
From lovefood.com

See details

CURRY RECIPES - GREAT BRITISH CHEFS

Whether you're after chicken curry, vegetable curry or just a quick and easy curry recipe, this collection contains plenty of ideas. There are curry recipes from across Asian including a stunning massaman curry recipe, Thai curry …
From greatbritishchefs.com

See details

EGG CURRY RECIPE | HOW TO MAKE EGG CURRY - SWASTHI'S RECIPES

Jun 10, 2020 · Egg curry recipe - Spicy, flavorful & delicious punjabi egg curry made in dhaba style. This anda curry is exceptionally good when you are not in a mood to cook something elaborate. But wish to make quick delicious food. This egg curry …
From indianhealthyrecipes.com

See details

YELLOW CURRY (IN CREAMY CURRY SAUCE) - RASA MALAYSIA

Thai Yellow Curry. I love all kinds of Thai curries, for example yellow curry. Imagine rich coconut curry with chicken and all sorts of vegetables, in a curry sauce, it’s delicious.. Making traditional and authentic curry is easier than you thought. Once you master the basic skills in making Thai curries, you can make just about any curry …
From rasamalaysia.com

See details

INSTANT POT BEEF CURRY (INDIAN) | ONE POT RECIPES

Oct 07, 2019 · Quick and easy beef curry recipe, homemade with simple ingredients in instant pot in 30 minutes. Thick and creamy. Packed with rich Indian spices. This dish goes by many names such as Indian korma or beef korma. However, do NOT confuse it with ground beef curry…
From onepotrecipes.com

See details

EASY COCONUT CURRY SAUCE | RECIPETIN EATS

Apr 30, 2018 · Here’s a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It’s an Indian style sauce – outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. I’ve used made a Coconut Curry with pumpkin, lentils and cashews here, but see the recipe …
From recipetineats.com

See details