Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Curry Sauce Recipe
Easy curry sauce creates versatile preparation that can be served as main course with meats and vegetables or as flavorful side dish for various applications. This multipurpose sauce demonstrates how one well-made preparation can enhance numerous dishes throughout the week with minimal additional effort. The versatile nature makes this sauce valuable for meal planning while the easy preparation ensures accessibility for busy home cooks. This main course capability shows how substantial sauces can create complete meals when paired with proteins and vegetables. The multiple applications prove that fundamental curry sauces provide excellent foundation for diverse Indian and fusion cooking endeavors.
This curry sauce is versatile and can be served as a main course with meats and vegetables or as a sauce for dipping or spicing up veggie side dishes. It’s great over baked potatoes, too.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
4 cups
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Ingredients
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground turmeric
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water
Directions
Gather all ingredients.
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Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
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Add garlic and ginger to onions; sauté for an additional 2 minutes.
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Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
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Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
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Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
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Add yogurt a little bit at a time, stirring constantly to avoid curdling.
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Blend mixture in the food processor until smooth
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Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
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Reduce heat and simmer until desired consistency is reached.
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Serving Suggestions:
To serve with meat: Cook meat separately, then simmer in sauce for 5 to 10 minutes before serving over rice or with bread.
To serve with vegetables: Steam raw veggies until tender, 4 to 5 minutes, then simmer in sauce for 5 to 10 minutes before serving.
Nutrition Facts (per serving)
| 75 | Calories |
| 6g | Fat |
| 6g | Carbs |
| 2g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 75 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 5% |
| Cholesterol 1mg | 0% |
| Sodium 35mg | 2% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 5% |
| Protein 2g | 3% |
| Vitamin C 4mg | 4% |
| Calcium 69mg | 5% |
| Iron 2mg | 8% |
| Potassium 144mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
