Homemade Curry Sauce
Curry sauce flavored with delicious herbs
Ingredients
- 2 onions
- 2 tablespoons oil vegetable
- 400 ml sieved tomatoes passata
- 50 grams dark brown sugar
- 80 ml white vinegar
- ¾ teaspoon salt
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon star anise
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper ground
Ingredients you need per step are listed below the step in Italic
Instructions
- Chop the onion finely.2 onions
- Fry the onions over low heat in the oil until translucent.2 tablespoons oil
- Add the sieved tomatoes, sugar, vinegar, and spices.400 ml sieved tomatoes, 50 grams dark brown sugar, 80 ml white vinegar, ¾ teaspoon salt, 2 tablespoons curry powder, 1 teaspoon ground ginger, ¼ teaspoon cinnamon, ⅛ teaspoon star anise, ½ teaspoon ground black pepper, ½ teaspoon cayenne pepper ground
- Bring to a boil and simmer for 20 minutes on low heat.
- Strain the curry and cook further until desired thickness.
- Add more spices to taste, if you wish.
NOTES
1. -Storage
- Refrigerator - Always store the curry sauce in the refrigerator in an airtight container. This keeps it good for up to 3 days.
- Freezer - Put the sauce in a freezer box and freeze. That way, it will keep good for up to 2 months. Let the sauce thaw in the refrigerator.
Nutrition
Calories: 62kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Fiber: 2g | Sugar: 10g | Vitamin A: 322IU | Vitamin C: 8mg | Iron: 1mg
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