Original Menu Curry Sauce :: You Have To Try

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Curry Sauce

"This is a flavorful curry sauce from a recipe given to me through an Indian buddy it's outstanding with chickpeas or greens. I like to throw it inside the gradual cooker with frozen combined veggies all day for a wholesome Indian dinner. This sauce also freezes fantastically."

Ingredients :

2 kilos onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H55M

Place onions and garlic into a massive saucepan, add water to cover. Place over high warmth and produce to a boil, reduce warmness to medium-low, cowl, and simmer for forty five mins. Add the ginger, and keep simmering for 5 extra minutes.
Puree the onion in a meals processor or blender in batches until clean. Place a massive saucepan over medium-high warmth, pour within the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour inside the onion puree. Simmer for forty five mins.

Notes :

Try using a Reynolds® slow cooker liner in your sluggish cooker for less difficult cleanup.

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