Curry Sauce (good on meats or steamed vegetables)

Portion Size: 2 Tablespoons

Ingredients: Yields: 8 servings

Ingredients Notes: 

2 tablespoon olive oil 
1 large onion, chopped 
1 tablespoon minced fresh ginger root Or 1 teaspoon dried ground ginger
2 tablespoons minced garlic Or 1 teaspoon garlic powder

1 teaspoon ground cinnamon 
1 teaspoon ground black pepper 

2 tablespoons ground coriander 
2 tablespoons ground cumin 

1/4 teaspoon ground turmeric 
1 teaspoon cayenne pepper 

2 tomatoes Washed, trimmed and chopped
2 Serrano Chile peppersWashed, trimmed and seeds removed

1/2 cup fresh cilantro Or 2 Tablespoons dried

1/2 cup yogurt, whisked until smooth 

3 cups water 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a small skillet or wok over medium high heat. Add onion and sauté until very brown, 10 to 15 minutes. 
2Add ginger and garlic to onion and sauté for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
3Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
4Puree tomatoes, Chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
5Blend the whole mixture in food processor to puree it (for a very smooth sauce). 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 reachedCook until internal temperature reaches 165°F. 
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before. Serve hot.
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