This curry sauce is versatile and can be served as a main course with meats and vegetables or as a sauce for dipping or spicing up veggie side dishes. It's great over baked potatoes, too.
Ingredients
- peanut oil: 2 Tbsp
- margarine: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 Tbsp (minced)
- ginger root: 1 Tbsp (fresh; minced)
- ground coriander: 2 Tbsp
- ground cumin: 2 Tbsp
- ground cinnamon: 1 tsp
- ground black pepper: 1 tsp
- cayenne pepper: 1 tsp
- ground turmeric: 0.25 tsp
- tomatoes: 2 piece
- serrano Chili peppers: 2 piece (seeded)
- cilantro: 0.5 cup (fresh)
- yogurt: 0.5 cup (whisked until smooth)
- water: 3 cups
Metric Conversion
Stages of cooking
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Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sautГ© until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
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Add garlic and ginger to onions; sautГ© for an additional 2 minutes. Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor.
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Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
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PurГ©e tomatoes, chile peppers, and cilantro in the food processor until smooth. Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
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Blend mixture in the food processor until smooth. 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.
