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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bombay Curry Sauce

Source: dLife

A basic recipe for an Indian curry sauce.

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	23.3

Total Carbs	1.7 g

Dietary Fiber	0.6 g

Sugars	0.7 g

Total Fat	1.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	23.0 mg

Protein	0.5 g

Sodium	8.4 mg

Dietary Exchanges 1.6 Fat, 0.2 Vegetables, 0.0 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp peanut oil 1.0
1 tbsp margarine 1.0
1 each large onion 1.0
1 tbsp fresh ginger root 2.0
2 tbsp minced garlic 1.0
1 tsp ground cinnamon 1.0
1 tsp black pepper 2.0
2 tbsp ground coriander 2.0
2 tbsp ground cumin 0.25
0 1/4 tsp ground turmeric 1.0
1 tsp ground cayenne (red pepper) 2.0
2 each medium tomatoes 2.0
2 each serrano chili peppers 0.5
0 1/2 cup fresh cilantro 0.5
0 1/2 cup lowfat plain yogurt 3.0
3 cup cold water

Directions

Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
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.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro.
Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very 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 reached.