Rating: 4 stars 3.8
14 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully.

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Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.

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  • Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Nutrition Facts

74 calories; protein 2.2g; carbohydrates 15.3g; fat 0.8g; sodium 125.7mg. Full Nutrition
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