Mild curry sauce

Yield: 8 servings

Measure Ingredient
1 tablespoon Canola oil
½ cup Yellow onion; diced
1 Clove garlic; minced
½ tablespoon Mild curry powder
1 teaspoon Salt
¼ teaspoon White pepper
1 pinch Cayenne pepper
4 tablespoons Cornstarch
2 cups Skim milk
½ teaspoon Coconut extract

Heat oil in saucepan. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown. Add curry powder, salt, white pepper and cayenne. Cook, stirring, 1 minute.

Dissolve cornstarch in ¼ cup milk or soymilk. Add remainder of milk or soymilk and coconut extract to pan. Add cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. After sauce thickens, cook 3 more minutes. 1 gram fat per 2 tablespoons. | NOTES : Makes 2 cups

Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.

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