Easy low fat curry sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
For the puree:2 medium onions1 cup fresh tomato1 tin tomato1-2 cups water6 garlic cloves1 inch fresh root ginger1 tbsp tamarind paste2 tbsp worcestershire sauce2 tbsp sugar (can be substituted with mango chutney)For the paste:1/2 tbsp ground cumin1/2 tbsp ground coriander1/2 tbsp ground turmeric1/2 tbsp paprika3-4 cardamon pods1 cinnamon stick3-4 cloves1tbsp sunflower oil1 tsp mustard oil (optional)2 tbsp tomato puree1 medium onion finely diced
Put all the puree ingredients in a blender and blend till smooth
Heat sunflower and mustard oil in a pan till hot.
Add the cardamon, cinnamon and cloves and stir for a minute or so until szzling
Add the onion, fry for a minute
Add the ground spices and stir
Add the tomato puree, stir and fry for a couple of minutes
Add your meat/fish/vegetables of choice and stir for a few mins
Add the puree, stir on a high heat for a few mins, then reduce and simmer until meat/fish/vegetables are cooked and tender
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKSTARGIRL999.
Heat sunflower and mustard oil in a pan till hot.
Add the cardamon, cinnamon and cloves and stir for a minute or so until szzling
Add the onion, fry for a minute
Add the ground spices and stir
Add the tomato puree, stir and fry for a couple of minutes
Add your meat/fish/vegetables of choice and stir for a few mins
Add the puree, stir on a high heat for a few mins, then reduce and simmer until meat/fish/vegetables are cooked and tender
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKSTARGIRL999.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 247.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.9 g
- Protein: 3.6 g