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The West: Anglo-Indian Curry Sauce

 

18

Yield

2

servings

Prep

30

min

Cook

35

min

Ready

65

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
mild
1 cup onions
coarsely chopped
1 each ginger
fresh, 1inch, peeled
*
1 ½ pounds tomatoes
red, ripe, cored, quartered
¼ cup cilantro
chopped
½ teaspoon cayenne pepper
*
1 teaspoon salt
1 ¼ teaspoons garam masala
or curry powder
*

Directions

Heat oil in a heavy, medium-sized skillet over medium heat.

Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes.

Remove from heat.

Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; purée until smooth.

Transfer to a medium-size saucepan.

Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 437g (15.4 oz)
Amount per Serving
Calories 20860% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1199mg 50%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 22%
Sugars g
Protein 8g
Vitamin A 60% Vitamin C 82%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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