Curry sauce
A sauce made with butter and onion. On the table in about 60 minutes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- ⅞ oz butter
- 1 onion, sliced
- 2 garlic cloves, sliced
- Thumb of ginger, sliced
- 2 tbsp curry powder
- 1/2 tsp turmeric
- 1 tbsp malt vinegar
- 1 star anise
- 1 cup chicken stock
- 1 tbsp cornflour
- 2 tbsp water
- Lemon juice (optional)
Make it lactose-friendly
- 25g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Melt the butter in a large saucepan over medium heat.
- Add in the sliced onion, sliced garlic, and ginger.
- Fry for 15 min, until the onion is soft.
- Add the curry powder, turmeric, vinegar, and star anise.
- Fry for 1 minute.
- Pour in the stock.
- Simmer for 30 minutes while stirring.
- Remove the star anise.
- Add the cornflour and water.
- Simmer for 5 minutes while stirring.
- Blend the sauce. Add in some lemon juice if you want.
Nutrition (estimated, per serving)
| Calories | 180 |
|---|---|
| Protein | 5.5 g |
| Fat | 5.9 g |
| Carbs | 29.5 g |
| Fiber | 3.9 g |
| Sodium | 16 mg |
Source
based.cooking (community recipes, public domain) — unlicense