Curry Simmer Sauce

Serves: 6
Total Calories: 61


2 tablespoons vegetable oil
2 cups finely chopped onions, fresh or frozen
1 tablespoon minced garlic, fresh or jarred organic
2 tablespoons minced ginger, fresh or jarred
1 stick cinnamon
4 cardamom pods
1 1/2 teaspoons whole cumin seed
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flake
1 (15-ounce) can crushed tomato
1 1/2 cups hot water
kosher salt to taste


Heat half the oil in a large, nonstick skillet over medium heat. Add the onion and cook until light brown, stirring often to prevent burning. Add the garlic and ginger and cook until the mixture is fragrant, another minute or two.

Add the remaining tablespoon of oil and the cinnamon, cardamom, and cumin. Cook until the spices puff slightly and begin to brown, about 2 minutes, stirring often. Add the turmeric and red pepper flakes, and stir rapidly for a few seconds. Add the tomatoes, water, and salt and simmer until the sauce is lightly thickened, about 20 minutes. You may need to add more water as the mixture simmers to keep it from getting too thick. Strain out the spices.

Use immediately or store in the refrigerator for up to 2 weeks.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 40

This Curry Simmer Sauce recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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