DATE SAUCE RECIPES

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BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES



Basic curry sauce recipe | Jamie Oliver curry recipes image

This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies

Total Time 1 hours 10 minutes

Number Of Ingredients 21

100 g red lentils
2 medium onions peeled and roughly chopped
3 medium carrots roughly chopped
1 red pepper deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic peeled and roughly chopped
70 g fresh ginger peeled and roughly chopped
6 stalks coriander chopped
1 whole red chilli deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400 g tinned plum tomatoes
300 ml water
200 ml tinned coconut milk
salt
freshly ground black pepper

Steps:

    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.

Nutrition Facts : Calories 86 calories, FatContent 4.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 2.7 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0.02 g salt, FiberContent 3.5 g fibre

CRANBERRY SAUCE RECIPE | MCCORMICK



Cranberry Sauce Recipe | McCormick image

Fresh, tart berries paired with a touch of warm cinnamon and sweet vanilla make our cranberry sauce recipe a delicious, homemade addition to any fall feast. This side is a traditional Thanksgiving must-have that’s perfect served alongside slow cooker turkey breast and garlic mashed potatoes for a classic spread. For a tasty dessert, finish off with a sweet potato pie.

Provided by McCormick

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 6

1 cup sugar
1 cup water
1 package (12 ounces) fresh cranberries rinsed and drained
1/2 tsp McCormick® Cinnamon, Ground
1/2 tsp grated orange peel (optional)
1/2 tsp McCormick® Pure Vanilla Extract

Steps:

  • Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
  • Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 124 Calories

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From donnahay.com.au
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