Curry Sauce

Written by
0.8 min read
Healthy Recipes

Curry Sauce

Use this versatile sauce on everything from vegetables and tofu to chicken and fish. Plus, it freezes well.
Course: Sauce, Vegetarian
Cuisine: Vegetarian
Yield: 30 people


  • 1/2 pound onion chopped
  • 1 tablespoon garlic chopped
  • 1/4 pound tomatoes chopped
  • 1 teaspoon ginger ground
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 1/2 teaspoon allspice freshly ground
  • 1 tablespoon fresh thyme leaves chopped
  • 1 teaspoon madras curry powder
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon cilantro leaves (optional) chopped
  • 2 tablespoons scallion greens (the greens are the tips of the scallions) chopped


  • In a hot nonstick skillet, sauté onion, garlic, tomatoes, and ginger until softened.
  • Add cumin, coriander, allspice, thyme, curry powder, and turmeric.
  • Cook for 3 minutes.
  • Add water and cook over low heat for 20 minutes.
  • Add cayenne and cilantro.
  • Just before serving, add scallions.
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