Staple curry sauce

    • < />

    Staple curry sauce

    Staple curry sauce


    86 people made this

    About this recipe: Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.

    Serves: 32 

    • 2 tablespoons groundnut oil
    • 1 tablespoon butter
    • 1 large onion, chopped
    • 1 tablespoon minced fresh root ginger
    • 2 tablespoons minced or crushed garlic
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground black pepper
    • 2 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 1/4 teaspoon ground turmeric
    • 1 teaspoon cayenne pepper
    • 2 tomatoes
    • 2 red chillies, seeded
    • 2 to 4 tablespoons fresh coriander
    • 115 g (4 oz) low fat plain yoghurt, whisked until smooth
    • 680 ml (1 pint 4 fl oz) water

    Prep:15min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:45min 

    1. Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and sauté until browned, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
    2. Add ginger and garlic to onion and sauté for an additional 2 minutes. Process onion, ginger and garlic mixture in food processor until smooth. Do not rinse food processor.
    3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper, and cook over low heat until mixture is thick and has the consistency of a paste.
    4. Purée tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off the moisture from tomatoes and coriander. Gradually add yoghurt, stirring constantly to avoid curdling.
    5. Purée the mixture in the food processor for a velvety smooth sauce. Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is rea
    6. This sauce can be served with meat, vegetables or a combination of both. To serve with meat, add pre-cooked meat of your choice and simmer for 5 to 10 minutes in the sauce before serving over basmati rice or with naan bread.
    7. To serve with vegetables, steam raw veggies first for 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    Altered ingredient amounts. I had no tomatoes so I used a tin of chopped tomatoes instead of the water  -  27 Jan 2010


    'twas a yummy sauce. Froze the remaining down for another day!  -  05 Apr 2011


    Altered ingredient amounts. I didn't do anything different from the recipe but in future would suggest less water and to add it a little at a time.  -  04 Aug 2009

    Write a review

    Click on stars to rate