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The West: Anglo-Indian Curry Sauce

The West: Anglo-Indian Curry Sauce recipe image
This vibrant Anglo-Indian curry sauce blends roasted onions, fresh ginger, and ripe tomatoes into a smooth, aromatic base. The addition of cayenne provides a gentle heat, while garam masala adds deep, warm complexity. Perfect for drizzling over grilled vegetables, tofu, or chickpeas, this sauce brings authentic home-style flavor to any meal. It&# 226;€™s quick to prepare and incredibly versatile, making it an excellent choice for weeknight dinners or when you need a flavorful boost without much effort. The balance of sweetness from the caramelized onions and the tang of fresh tomatoes creates a sauce that is both comforting and exciting. Store leftovers in the refrigerator for up to a week and reheat gently before serving.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 90.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Anglo-Indian curry sauce blends roasted onions, fresh ginger, and ripe tomatoes into a smooth, aromatic base. The addition of cayenne provides a gentle heat, while garam masala adds deep, warm complexity. Perfect for drizzling over grilled vegetables, tofu, or chickpeas, this sauce brings authentic home-style flavor to any meal. It&# 226;€™s quick to prepare and incredibly versatile, making it an excellent choice for weeknight dinners or when you need a flavorful boost without much effort. The balance of sweetness from the caramelized onions and the tang of fresh tomatoes creates a sauce that is both comforting and exciting. Store leftovers in the refrigerator for up to a week and reheat gently before serving.
Ingredients
  • 2 tablespoon Mild vegetable oil
  • 1 cup Coarsely chopped onion
  • 1 One-inch piece fresh ginger, peeled
  • 1.5 lb Red-ripe tomatoes, cored and quartered
  • 0.25 cup Chopped cilantro
  • 0.5 teaspoon Cayenne pepper
  • 1 teaspoon Salt
  • 1.25 teaspoon Garam masala or curry powder
Directions
  1. 1
    Heat vegetable oil in a heavy, medium-sized skillet over medium heat.
  2. 2
    Add chopped onions and stir-fry until they turn caramel brown, about 12 to 15 minutes.
  3. 3
    Remove the skillet from heat and let cool slightly.
  4. 4
    Transfer the caramelized onions to a blender.
  5. 5
    Add peeled ginger, quartered tomatoes, chopped cilantro, cayenne pepper, and salt to the blender.
  6. 6
    Puree the mixture until smooth.
  7. 7
    Pour the pureed sauce into a medium-size saucepan.
  8. 8
    Stir in garam masala or curry powder.
  9. 9
    Cover the saucepan and cook over medium heat until the tomatoes lose their raw aroma, about 15 to 18 minutes.
  10. 10
    Remove from heat and let cool slightly before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 90.3kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce yields approximately 2 cups.

For a milder sauce, reduce the cayenne pepper to 1/4 teaspoon or omit entirely.

If using jarred tomatoes, ensure they are well-drained to prevent a watery sauce.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of water if needed.

This sauce pairs well with rice, quinoa, or as a topping for roasted vegetables and tofu.

Garam masala provides a more complex flavor profile than standard curry powder; adjust according to taste.

Keywords: anglo-indian, curry sauce, tomato curry, ginger, onion, garam masala, cayenne, vegan, plant-based, spicy, aromatic, blended, simmered, weeknight dinner, flavorful, homemade, tomato, cilantro, vegetable oil, sauteed onions
Read it online: https://www.chefs-mate.com/recipe/the-west-anglo-indian-curry-sauce/