For a vegan version, substitute the margarine with a plant-based alternative and the yogurt with a dairy-free yogurt alternative, such as coconut or soy yogurt. Adjust the amount of cayenne pepper and serrano chile peppers to your preferred level of spiciness. For a milder sauce, remove the seeds from the serrano peppers. Freshly ground spices will provide the most vibrant and aromatic flavor. This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving. Consider adding a tablespoon of tomato paste along with fresh tomatoes to enhance the deep color and richness of the sauce.
Easy Curry Sauce
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS166
Embark on a culinary journey with this luscious curry sauce, a symphony of aromatic spices and fresh ingredients. Versatile enough to grace your favorite meats and vegetables as a main course, it also shines as a vibrant dipping sauce or a flavor enhancer for veggie side dishes. Imagine it cascading over baked potatoes, transforming them into a gourmet delight!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol1 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium35 mg
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins 1. Gather all ingredients.
02 Step
Recipe View 12 mins 2. Heat peanut oil and margarine in a small skillet or wok over medium-high heat. Add chopped onion and sauté until deeply browned and caramelized, approximately 10 to 15 minutes. This step is crucial for developing the sauce's rich flavor; avoid undercooking.
03 Step
Recipe View 2 mins 3. Add minced garlic and ginger to the browned onions; sauté for an additional 2 minutes, allowing their fragrant oils to infuse the mixture.
04 Step
Recipe View 5 mins 4. Transfer the onion-garlic-ginger mixture to a food processor and blend until completely smooth. Do not rinse the food processor. Pour the blended mixture into a large saucepan. Stir in ground coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric. Cook over low heat, stirring frequently, until the mixture thickens into a paste-like consistency.
05 Step
Recipe View 0 mins 5. In the same food processor (no need to rinse!), purée the ripe tomatoes, seeded serrano chile peppers, and fresh cilantro until smooth.
06 Step
Recipe View 8 mins 6. Add the tomato-chile-cilantro purée to the saucepan with the spice-infused onion mixture. Stir continuously over low heat, cooking off the moisture from the tomatoes and peppers until the mixture thickens further.
07 Step
Recipe View 5 mins 7. Gradually add the whisked yogurt, a little at a time, stirring constantly to prevent curdling. Ensure each addition is fully incorporated before adding more.
08 Step
Recipe View 1 mins 8. For an extra-smooth and velvety texture, blend the entire mixture in the food processor until perfectly smooth.
09 Step
Recipe View 4 mins 9. Return the blended sauce to the saucepan, add water, and increase the heat to high. Bring the sauce to a rolling boil, then immediately reduce the heat to low. Cover the saucepan and simmer gently for 3 to 5 minutes.
10 Step
Recipe View 10 mins 10. Reduce heat and simmer gently until the sauce reaches your desired consistency, stirring occasionally to prevent sticking. The longer it simmers, the richer and more complex the flavor will become.
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RECIPE REVIEWS
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Please Rate
Jovan Bartoletti
Apr 28, 2025Absolutely delicious! The depth of flavor is incredible, and it's so easy to customize the spice level.
Ken Wolf
Apr 16, 2025This recipe is a keeper! I've made it several times, and it's always a hit. It's so versatile and goes well with everything.
Mac Tromp
Mar 16, 2025The key is definitely browning the onions properly – it makes all the difference in the flavor. I also added a pinch of garam masala at the end for an extra layer of warmth.
Jacques Jakubowski
Feb 2, 2025I used coconut yogurt to make it vegan, and it turned out amazing! My family loved it over roasted vegetables and rice.