My Grandma's Curry Sauce

Name: My Grandma's Curry Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 375
Cuisine: Indian
Ingredients: 2 tbsp curry powder; 1 clove garlic; 1 onions; 1 carrots; 1/2 stalk celery; 1 tbsp canola oil; 1 pinch salt; 2/3 cup milk, partly skimmed, 2%; 2 tbsp white vinegar; 1/3 cup yogurt, plain, 2%

8 Reviews

63% 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

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Ingredients

2 tbsp	curry powder	0.7 oz
1 clove	garlic, finely chopped
1	onions, finely chopped	7.1 oz
1	carrots, finely chopped	3.5 oz
1/2 stalk	celery, finely chopped	1.2 oz
1 tbsp	canola oil	0.5 fl.oz
1 pinch	salt [optional]
2/3 cup	milk, partly skimmed, 2%	6.1 fl.oz
2 tbsp	white vinegar	1 fl.oz
1/3 cup	yogurt, plain, 2%	3.2 oz

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.