My Grandma's Curry Sauce

17 Reviews
86% would make this recipe again

My mother's mother was British, born and raised in Bombay, India, then part of the British Empire. So, you should not be surprised if I am as comfortable proposing curries and puddings as much as concocting pasta and pizza recipes.

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Ingredients

??? curry powder ???
??? garlic, finely chopped ???
??? onions, finely chopped ???
??? carrots, finely chopped ???
??? celery, finely chopped ???
??? canola oil ???
??? salt [optional] ???
??? unsweetened coconut milk ???
??? white vinegar ???

Method

Finely chop the garlic, onion, carrot, and celery.

Heat the canola oil in a saucepan over low heat. Add the vegetables and cook 8-10 min, stirring frequently. Pay attention to soften them without allowing them to burn.

Add the curry powder. Cook 1 min, with stirring. Add just a little bit of salt, then pour in the vinegar and coconut milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min.

Observations

You can make this sauce more or less hot by adding curry powder to taste.

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Reviews

17 Reviews (17 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Indian

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