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Bombay Curry Sauce
Source: dLife

A basic recipe for an Indian curry sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables
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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2 tbsp  peanut oil
1 tbsp  margarine
1 each  large onion
1 tbsp  fresh ginger root
2 tbsp  minced garlic
1 tsp  ground cinnamon
1 tsp  black pepper
2 tbsp  ground coriander
2 tbsp  ground cumin
0 1/4 tsp  ground turmeric
1 tsp  ground cayenne (red pepper)
2 each  medium tomatoes
2 each  serrano chili peppers
0 1/2 cup  fresh cilantro
0 1/2 cup  lowfat plain yogurt
3 cup  cold water
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  6. 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.

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