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.
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 milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min. Pour in the yogurt at the very last minute.
You can make this sauce more or less hot by adding curry powder to taste.
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