This curry sauce is adaptable and may be used to spice up side dishes of veggies or served as a main dish with meats and vegetables. It tastes fantastic on baked potatoes as well.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger root
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 2 tomatoes
- 2 serrano chile peppers, seeded
- ½ cup fresh cilantro
- ½ cup yogurt, whisked until smooth
- 3 cups water
Instructions
- Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
- Add garlic and ginger to onions; sauté for an additional 2 minutes. Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor.
- Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
- Purée tomatoes, chile peppers, and cilantro in the food processor until smooth. Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
- Blend mixture in the food processor until smooth. Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
- Cook meat separately, then simmer in sauce for 5 to 10 minutes before serving over rice or with bread.
- Steam raw veggies until tender, 4 to 5 minutes, then simmer in sauce for 5 to 10 minutes before serving.
Reviews
I love this recipe. However, I do a few things differently. I use a homemade tomato stew instead of the fresh tomatoes that already have garlic, green pepper and other secret seasonings. Instead of cayenne pepper I use Aji Jalapeño Molido (it is extremely hot and spicy). For me, very fresh cilantro makes a big difference-we grow our own. Lastly, the browning of the onions is a really big deal and you need to be careful to understand the heat from your particular burner. I would err on the lower heat and watch the time carefully. I love this recipe.
I love this recipe and have had no issue with the cooking time. I whip this up on meal prep days to keep in the fridge for easy rice bowls and it tastes so elevated and fresh straight from the fridge. Anyone who’s looking for curry powder on a curry recipe needs to do some reading first before leaving a review IMO. This is a short list of ingredients for the flavor this recipe delivers. Yummmm!
Not sure how it got four stars with 3 cups water! Way too watery. I simmered off the moisture for about two hours and added 1 can coconut milk. Would not recommend. Sorry.
Used avocado oil instead… Crushed red pepper (instead of chilli peppers) 12oz tomato sauce instead of tomates and water I would make it again. Just enough heat. Yoghurt helps moderate the heat!
I made this and multiplied by 4. too much for a blender. brown the onions in a large pot. sliced the garlic and ginger instead of dicing to save time added spices Roughcut tomatoes and then added water, boil to soften tomatoes, then blend with a hand blender, pass though a sieve into a crock pot, add cilantro and then use hand blender again. put crock pot on high for 6 hurst’s to allow spices to dissolve then add sour cream. ( some type of stock works to add a little more flavor, I used chicken stock……. not too much. use food saver to portion and freeze, re- heat w a little cream and pour over your favorite protein
Great recipe for Indian curry. It is very spicy. Need to add more yogurt cool down the spice.
Excellent easy & delicious
Made some changes, but an awesome base for any curry sauce ??:)
Fantastic sauce but I made two changes: It lacks character a bit so I use stock instead of water and although we like spicy two serranos is a lot. I use half of one. I’ve used it with tofu, with turkey meatballs, and with sliced chicken breasts. Works great with all of them. Make extra and freeze it.
Left out the chillis as I love the flavour but I don’t like too much heat, but will use this recipe again.
This is tasty and straightforward to prepare. I added salt and a bit of sour cream with the yoghurt. Toward the end I added large chunks of Tilapia for a fish curry. As described in the recipe it’s pretty bland without much oil, zin, or any salt at all. But, it’s a ‘basic’ sauce that can be built out, and it did the trick in that respect. Thanks.
Good basic curry sauce.
Too intense w the spices, not a smooth flavor. Was edible, but will not make again
It is a basic sauce good for meats , etc but not usually served separately , from past experience eating various curry recipes over the past 50 years, I would not add any yogurt or sour cream to the sauce, but replace it with apple sauce ,coconut milk and curry powder and add salt to taste to bring out the flavor, and it is best served the next day as flavor develops overnight in the refrigerator, also make sure you use FRESH curry powder or spices
This a good way to make curry. I added a bit of salt for finishing the taste, but the spice was perfect. I did not puree the final step it called for. I doubled the recipe and simmered the 6 cups of water down and by that time the sauce was very smooth. I served over chick peas and rice.
I’ve used this recipe many times, for various combinations of veg or chicken and veg and we’ve come to love it.
i love this recepie it is a kipper, turn out delicies with rice. i use almond milk instead of yugort. and put loots of curry, my husbend LOVE IT.
This recipe is way more complicated than it has to be. Here’s how I did it, same ingredients: I sauteed the onion until very brown, then added the ginger, garlic, and minced serrano for about two minutes. Then I added the tomatoes (diced), and cooked for about another two minutes. I stirred in all of the spices and cooked for another minute. I stirred in about 2 1/2 c water, used an immersion blender to blend it smooth, then whisked in the yogurt. Flavors were awesome! Very spicy (and we love spice).
I only used one pepper as it was a very spicy one, and as the recipe was (with chicken added) was too much spice and not enough enjoyment of thai flavors. I wasnt happy with it so I ended up adding 1/2 can coconut milk, bamboo shoots, chopped bell peppers, chicken and about a teaspoon of salt and served over a bed of jasmine rice with fresh chopped cilantro on top. I saw one comment that said this recipe was missing “curry” but I dont think they realized that what you are making is, in fact, curry! lol. I would just say be CAREFUL with peppers because it ended up being so spicy, other than that, a pretty good recipe!
I just finished making this blend. It tastes delicious. I wanted a curry for my pork,rice, and broccoli. This will work. I might add that I used Badia’s curry powder in stead of making the spice mix from scratch. I compared the ingredients with the spice list. It was almost identical. It seems that many folks think curry is a spice and not a blend of spices. If you want to make adjustments to the spices you can do it from scratch but I am a lazy cook so I use the curry powder. If you like curry you’ll love this blend.
This recipe was great. Took much longer than anticipated… but was really fun to make. it was an interesting project. We also made a special rice to complement this recipe, a almond, raisin and basmati mix. It turned out really, really great! Thanks for sharing!