Easy Curry Sauce
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.
peanut oil
2
tablespoons
margarine
1
tablespoon
onion, chopped
1
large
minced garlic
2
tablespoons
minced fresh ginger root
1
tablespoon
ground coriander
2
tablespoons
ground cumin
2
tablespoons
ground cinnamon
1
teaspoon
ground black pepper
1
teaspoon
cayenne pepper
1
teaspoon
ground turmeric
¼
teaspoon
tomatoes
2
serrano chile peppers, seeded
2
fresh cilantro
½
cup
yogurt, whisked until smooth
½
cup
water
3
cups
 Gather all ingredients.
  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.
  Add garlic and ginger to onions; sauté for an additional 2 minutes.
  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.
  Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
  Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
  Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  Blend mixture in the food processor until smooth
  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.
  Reduce heat and simmer until desired consistency is reached.
