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Curry Gravy

 

Ratings for curry gravy
184

Yield

10

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons ghee (clarified butter)
5 tablespoons garlic puree
*
4 tablespoons ginger
puree
1 each onions
puree
6 tablespoons tomato purée (passata)
1 teaspoon salt
2 tablespoons turmeric
4 tablespoons curry powder
2 tablespoons cumin seeds
ground
2 tablespoons cilantro
fresh, chopped
*
1 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

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Comments

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 4462% of calories 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?

 

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