Indian Curry Sauce


2 tsp canola oil
1 onion, minced
2 garlic cloves, minced
2 tbs ground coriander
1 tsp fenugreek seeds
1 tsp ground cumin
2 tsp turmeric
1/4 cup split red or yellow lentils
2 cups vegetable stock
1/3 cup plain yogurt
Kosher salt and fresh cracked black pepper to taste
 This is a versatile sauce full of Indian and Caribbean flavors that can be used with meats, fish, and vegetables. It freezes well, so you can prepare in advance.


  • Heat a large sauce pan, add the oil and saute the onion and garlic for about 4 minutes, being careful not to burn the garlic.
  • Add the spices and saute for 2 minutes more.
  • Add the lentils and stock, bring to a boil, then reduce heat, cover and simmer until the lentils are very soft and almost falling apart. About 30 minutes.
  • Add the yogurt and mix well, using low heat.
  • Season with salt and pepper.




10 min


40 min


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