Curry sauce (skinny pasta)

Yield: 2 Servings

Measure Ingredient
2 tablespoons Onions, finely chopped
1 Clove garlic, minced
3 tablespoons White wine, such as fume blanc
1 tablespoon Light margarine, mixed with
1 tablespoon Flour, and
⅛ teaspoon Cayenne pepper, or more
1 cup Lowfat chicken broth
2 teaspoons Grated orange peel, to taste
2 tablespoons Curry powder, mild, yellow
Chopped fresh cilantro

Sweat the onions and garlic in the wine in small saucepan 3 to 4 minutes.

Meanwhile, stir the flour into the whipped light margarine and add the cayenne pepper to taste.

Add the broth to the onions and stir in the flour mixture until it dissolves, whipping constantly. Heat to boiling. Boil until sauce thicken a bit and gets glossy (sauce will be thin). Reduce heat and add the grated orange peel, curry powder and cilantro. Add more broth or wine or water as needed to maintain the consistency.

Idea adapted from ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler; Part of a series. MasterCook Edition by PATh Dec 96. See the recipe: Chicken Sweet Potato Ravioli with Curry Sauce.

Posted to Digest eat-lf.v096.n252 Recipe by: Sue Spitler (1994) / patH Dec 96 From: PATh <phannema@...>

Date: Sat, 21 Dec 1996 18:03:27 -0800

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