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My Grandma's Curry Sauce

4 Reviews
50% 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.

Preparation : 10 min Cooking : 15 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

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
2/3 cup milk, partly skimmed, 2% 170 mL
2 tbsp white vinegar 30 mL
1/3 cup yogurt, plain, 2% 90 g
salt [optional]

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 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.

Remarks

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

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Members' Reviews

4 Reviews (3 with rating only ) 50% would make this recipe again
obehave
march 12, 2011 | I would make this recipe again

Fabulous! I used coconut oil instead of canola oil. It has a nice not so overpowering flavor.

Useful 0

This recipe is in the following categories

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

Top Reviews

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obehave
march 12, 2011 | I would make this recipe again

Fabulous! I used coconut oil instead of canola oil. It has a nice not so overpowering flavor.

Useful 0
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