About this recipe: This is a flavourful curry sauce from a recipe given to me by an Indian friend. It's great with chickpeas or vegetables. This sauce also freezes beautifully.
Why do we always have to add "1 tablespoon curry paste" ? I thought this was a cook's site, surly it's not hard to make your own masala! Simply opening jars should not be allowed! - 30 Nov 2008
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 added them and a can of garbanzo beans. Let it simmer for a couple hours more and we had the perfect curry! It was SO GOOD-smelled amazing in the house while cooking and the taste was perfect. It was quite spicy but we like it that way. Served with basmati rice and naan. This will be a favorite and so easy and adaptable too! Thanks for the great recipe! - 14 Nov 2007 (Review from Allrecipes US | Canada)
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~ - 03 Mar 2008 (Review from Allrecipes US | Canada)