Recipe By Mary Beth
Rating
Published Apr 2nd
Prep 15m Cook 1h 40m Additional - Ready In 1h 55m
Servings 2 quarts Calories 73.6

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.

Recipe Ingredients

  • 2 pounds onions, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons minced ginger
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon turmeric powder
  • 2 tablespoons cumin
  • 1 tablespoon garam masala
  • 1 tablespoon curry paste
  • 1 teaspoon red pepper flakes

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 73.6
  • Carbohydrate 15.3 g
  • Fat 0.8 g
  • Fiber 3.1 g
  • Protein 2.2 g
  • Saturated Fat 0.2 g
  • Sodium 125.7 mg
  • Sugar 6.4 g

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Reviews

  1. I pureed the onion and garlic before simmering as one other reviewer suggested. Delicious. I froze the sauce and then thawed and reheated. I added a little half and half.
  2. This recipe hit the spot for us! I think its one that can be customized or altered based on your tastes & available ingredients. I used estimates on everything & it still came out great. My favorite is to cook chicken or pork in lime & onions add it to this sauce & serve over - Read more ...
  3. I will start with the disclaimer that I did not have all the spices necessary so had to make some substitutions. The ginger was so overwhelming though I'm not sure it would have mattered what else I put in. I would start with maybe 1 tablespoon then add to taste. 3 is way too much. - Read more ...
  4. I found this recipe unpleasant as the amount of onions used were overwhelming. It’s possible that’s other might enjoy it but it was not for me.
  5. It was too spicy hot for the children. I would probably omit the red pepper flakes. It needs body... perhaps some tomato paste would have helped with that. I added some coconut cream to help alleviate the heat. It makes A LOT!!
  6. I thought it was on great used it on tofu cubes bell peppers onions & portabellas sauteed in citrus soy sauce on a bed of rice. I couldn't find any garam masala locally though so I had to leave that out unfortunately.
  7. Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the food processor and then cooking, rather than cook then puree. I served with chicken over rice...yum~
  8. This was my first attempt at curry and this recipe is a great place to start - the flavour was excellent. I would say to make sure your water JUST covers your onions or you will end up with a very thin sauce. Also I used 4T of hot curry paste and it was not - Read more ...
  9. AWESOME! I put all the ingredients in my slow cooker, used veggie broth instead of water, added a few tablespoons of butter, and simmered all day. Didn't puree anything; the onions broke down on their own over time. A couple hours before dinner I quickly sauteed some cubed potatoes for a few minutes and then - Read more ...
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