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 peppers | Washed, 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 |
| 1 | Heat oil in a small skillet or wok over medium high heat. Add onion and sauté until very brown, 10 to 15 minutes. | |
| 2 | Add 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. | |
| 3 | Place 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. | |
| 4 | Puree 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. | |
| 5 | Blend 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 reached | Cook 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. |
Posted in Sauce Recipes
