Ingredients
-
1
-
2
-
1
-
6
-
2
-
1/2
-
1/2
-
1
-
3
-
1/2
-
-
-
-
-
Directions
Creamy Curry Sauce,This is a blend of about 6 different curry recipes! To reduce the fat content use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.,Wanted to make this non-dairy and therefore used soy milk and substituted the half-and-half with coconut milk. Did not use the sugar, I think the soy milk is a little sweeter than normal milk. Decreased the oil to 2 tbs (which was sufficient) and added a dash of red pepper flakes. The sauce is real creamy and has a very nice taste and heat. It even goes well as a spaghetti sauce! And, indeed, it freezes well. Thanks for posting. Made for My-3-Chefs, November 2009.
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Steps
|
1
Done
|
Gently Heat Sunflower Oil in a Large Pan. |
|
2
Done
|
Add Onion and Stir Over High Heat For 5 Minutes Until Soft. |
|
3
Done
|
Add Ginger and Garlic, Stir For 30 Secs, Then Reduce Heat and Simmer For 5 Minutes. |
|
4
Done
|
Add Tomato Paste, Cream, Coconut Milk and Milk. |
|
5
Done
|
Bring to Boil, Stirring Continually, Then Cover and Simmer For 15 Minutes. |
|
6
Done
|
Add Spices, Salt and Sugar, Stir Them in Well and Then Simmer For a Further 15 Minutes. |
|
7
Done
|
Remove from Heat, Allow to Cool Slightly Then Liquidize in a Blender. |
