Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Anglo-indian curry sauce

Yield: 4 Servings

Ingredients:

• 2 tb Mild vegetable oil
• 1 c Coarsely chopped onion
• 1 -inch piece fresh ginger -peeled
• 1 1/2 lb Red-ripe tomatoes cored -quartered
• 1/4 c Chopped cilantro
• 1/2 ts Cayenne pepper
• 1 ts Salt
• 1 1/4 ts Garam masala or curry

Instructions:

-powder Heat oil in a heavy medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger tomatoes cilantro cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder cover and cook over medium heat until tomatoes loose their raw aroma 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories 0 g protein 1 g carbohydrate 1 g fat (0 g saturated) 0 mg cholesterol 69 mg sodium 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/92. Converted by MMCONV vers. 1.50

Web Standards & Support: