Curry Sauce
Use this versatile sauce on everything from vegetables and tofu to chicken and fish. Plus, it freezes well.
Yield: 30 people
Materials
- 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
Instructions
- 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.