1、Basic curry sauce

Make batches of this versatile curry sauce

Basic curry sauce recipe

Ingredients

  • 3 tbsp vegetable oil
  • 500g onion, finely chopped
  • 6 garlic cloves, peeled and chopped
  • large knob root ginger peeled and finely chopped
  • 2 tbsp Madras curry paste
  • 400g can chopped tomato

Method

Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn’t burn. Stir in curry paste and cook for another min.
  • Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

  • https://www.truecookbook.com/recipe/basic-curry-sauce-2975/

    2、Potato wedges with curry sauce

    This creamy curry sauce makes a perfect dipping partner for crispy potato wedges
    Potato wedges with curry sauce recipe

    Ingredients

    Method

    1. Heat oven to 200C/fan 180C/gas 6. Cut the potatoes into wedges. Pour the oil into a large roasting pan (no need to peel), toss in the wedges until coated all over, then season with pepper. Bake for 35-40 mins until crisp and golden.
    2. Put the curry paste and tomato purée in a saucepan, stir well and fry for 1 min. Add the coconut milk, bring to the boil, then gently simmer for 10 mins. Can be frozen or made up to a day ahead. Season to taste and finish with a squeeze of lemon juice and a scattering of coriander, if using.

    3、Carrot-Ginger Curry Sauce Meatballs

  • Makes: 8 servings
  • Serving Size: 6 meatballs and about 1/3 cup sauce each
  • Carb Grams Per Serving: 16
  • Carrot-Ginger Curry Sauce Meatballs recipe

    Ingredients

    Method

    1. Prepare Turkey-Pork Meatballs; set aside.
    2. In a 4-quart Dutch oven bring the 3 cups water to boiling. Add carrots. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until carrots are tender; drain.
    3. In the same Dutch oven combine cooked carrots, broth, coconut milk, shallot, ginger, curry powder, garlic, and white pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Cool slightly.
    4. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to Dutch oven. In a small bowl combine the 1 tablespoon cold water and the cornstarch; stir into mixture in Dutch oven. Cook and stir until slightly thickened and bubbly. Gently stir in meatballs; heat through. Sprinkle with cashews and cilantro.

    4、Basic Meat Sauce

    Yield:12 cups sauce
    Basic Meat Sauce recipe

    Ingredients

    • 4 pounds lean ground beef
    • 1/4 cup olive oil
    • 2 large onions, peeled and chopped
    • 4 medium carrots, peeled and chopped
    • 6 cloves garlic, peeled and coarsely chopped
    • 1 cup dry red wine
    • 3 cans (28 ounces each) whole tomatoes in juice, broken up
    • 1 can (6 ounces) tomato paste
    • 2 teaspoons Italian seasoning
    • 2 teaspoons sugar
    • 1 1/2 teaspoons salt
    • 1 teaspoon black pepper

    Method

    1. Crumble ground beef into a large nonstick pot. Cook over medium-high heat for 12 minutes, stirring occasionally. Pour off accumulated liquid.
    2. Add oil, onions, carrots and garlic. Cook for 7 minutes, stirring. Add wine; cook 1 minute.
    3. Add tomatoes, tomato paste, Italian seasoning, sugar, salt and pepper. Simmer, partially covered, for 45 minutes, stirring occasionally.
    4. Divide 12 cups of sauce among 3 containers. Cool to room temperature, then cover and freeze for up to 2 months. Use remaining 4 cups for Baked Ziti recipe (on www.familycircle.com).

    More...