A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
West Indian Curry Sauce
- add review
- #60310
Combining caramelized onions, ripe tomatoes, fresh ginger, cilantro, and aromatic spices, this curry sauce adds a Caribbean touch to any dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons mild vegetable oil
1 cup coarsely chopped onion
1 piece (1-inch size) fresh ginger, peeled
1 1/2 pound red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoon garam masala or curry powder
directions
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat.
Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth.
Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.
added by
gourmetsarah
nutrition data
14 calories, 1 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments