Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the Madras curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the sauce until smooth.
8. Return the sauce to the saucepan and stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce, serving size varies depending on use
Nutritional information:
Per 1/4 cup serving:
Calories: 50
Fat: 4g
Saturated Fat: 2g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 1g
Sodium: 100mg
Substitutions for ingredients:
- Can use chicken or beef broth instead of vegetable broth
- Can use heavy cream instead of coconut milk
Variations:
- Add cooked chicken or vegetables to the sauce for a complete meal
- Use as a dipping sauce for naan bread or vegetables
- Use as a marinade for chicken or tofu
Tips and tricks:
- Adjust the amount of cayenne pepper to your desired level of spiciness
- Use fresh ginger for a stronger flavor
- Double the recipe and freeze for later use
Storage instructions:
Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve in a small bowl or ramekin with a drizzle of coconut milk and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, coconut milk, lime wedges
Pairings:
- Serve with rice or naan bread
- Pair with a crisp white wine or a cold beer
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Grilled chicken or tofu
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or coconut milk to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
Food history:
Madras curry originated in the southern Indian city of Madras (now Chennai) and is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve hot as a sauce or dip.
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Region: Indian