Search
by Ingredient

Curry Gravy

StarStarStarStarStar

Submitted by AprilMacIntyre

Ratings for curry gravy

YIELD

10 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
5 75
TABLESPOONS ML GARLIC PUREE *
4 6E+1
TABLESPOONS ML GINGER
puree
1 1
EACH EACH ONIONS
puree
6 9E+1
TABLESPOONS ML TOMATO PURÉE (PASSATA)
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML TURMERIC
4 6E+1
TABLESPOONS ML CURRY POWDER
2 3E+1
TABLESPOONS ML CUMIN SEEDS
ground
2 3E+1
TABLESPOONS ML CILANTRO
fresh, chopped
1 1
X X CHILI POWDER
to taste *

Directions

Mix the spices with water to make a paste, the approximate consistency of ketchup.

Heat the ghee or oil.

Stir-fry the garlic purée for 3 minutes, then add the ginger purée and cook for 3 minutes more.

Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes.

Add the onion purée and stir-fry for 10 minutes more.

Then add the tomato purée and stir-fry for a final 10 minutes.

Add the salt.

Place into 10 moulds and freeze for use later.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 44 62% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 259mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 4%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

Email this recipe