Search
by Ingredient

Curry Gravy

StarStarStarStarStar

Your rating

Recipe

Ratings for curry gravy

 

Yield

10 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons ghee (clarified butter)
Camera
5 tablespoons garlic puree
*
4 tablespoons ginger
puree
Camera
1 each onions
puree
Camera
6 tablespoons tomato purée (passata)
Camera
1 teaspoon salt
Camera
2 tablespoons turmeric
Camera
4 tablespoons curry powder
Camera
2 tablespoons cumin seeds
ground
Camera
2 tablespoons cilantro
fresh, chopped
Camera
1 x chili powder
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml ghee (clarified butter)
Camera
75 ml garlic puree
*
6E+1 ml ginger
puree
Camera
1 each onions
puree
Camera
9E+1 ml tomato purée (passata)
Camera
5 ml salt
Camera
3E+1 ml turmeric
Camera
6E+1 ml curry powder
Camera
3E+1 ml cumin seeds
ground
Camera
3E+1 ml cilantro
fresh, chopped
Camera
1 x chili powder
to taste
* Camera

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 4462% 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?
 

Email this recipe