My Grandma's Curry Sauce

My Grandma's Curry Sauce

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.

375 ml (6 servings)
Preparation 10 min
Cooking 15 min


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]   0.1 g
2/3 cup unsweetened coconut milk light    
2 tbsp white vinegar   30 mL
1/3 cup soy yogurt   90 g


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.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Indian

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