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The West: Anglo-Indian Curry Sauce

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Recipe

 

Yield

2 servings

Prep

30 min

Cook

35 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
3E+1 ml vegetable oil
mild
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237 ml onions
coarsely chopped
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1 each ginger
fresh, 1inch, peeled
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680.4 g tomatoes
red, ripe, cored, quartered
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59 ml cilantro
chopped
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2.5 ml cayenne pepper
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5 ml salt
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6.3 ml garam masala
or curry powder
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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 Arrow up button

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Nutrition Facts

Serving Size 437g (15.4 oz)
Amount per Serving
Calories 20860% 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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