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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.
|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||milk, partly skimmed, 2%||170 mL|
|2 tbsp||white vinegar||30 mL|
|1/3 cup||yogurt, plain, 2%||80 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.
Fabulous! I used coconut oil instead of canola oil. It has a nice not so overpowering flavor.