My Grandma's Curry Sauce

17 Reviews
86% would make this recipe again

My mother's mother was British, born and raised in Bombay, India, then part of the British Empire. So, you should not be surprised if I am as comfortable proposing curries and puddings as much as concocting pasta and pizza recipes.

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Ingredients

2 tbsp curry powder 18 g
1 clove garlic, finely chopped
1 onions, finely chopped 200 g
1 carrots, finely chopped 100 g
1/2 stalk celery, finely chopped 35 g
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
1 1/3 cup unsweetened coconut milk 330 mL
2 tbsp white vinegar 30 mL

Method

Finely chop the garlic, onion, carrot, and celery.

Heat the canola oil in a saucepan over low heat. Add the vegetables and cook 8-10 min, stirring frequently. Pay attention to soften them without allowing them to burn.

Add the curry powder. Cook 1 min, with stirring. Add just a little bit of salt, then pour in the vinegar and coconut milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min.

Observations

You can make this sauce more or less hot by adding curry powder to taste.

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Reviews

17 Reviews (17 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Indian

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