Curry Tomato Sauce
Yield
5 cupsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
ginger
fresh grated |
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| ¼ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
turmeric
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
ginger
fresh grated |
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 1.3 | ml |
curry powder
|
|
| 2.5 | ml |
turmeric
ground |
|
Directions
Place a small amount of water in a saucepan.
Add the scallions, garlic and ginger.
Cook and stir over medium heat for a few minutes. Add remaining ingredients.
Mix well. Cook for another 6 to 7 minutes to blend flavors.
Serve hot.
