Indian Curry Sauce
Ingredients
| 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.
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