Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil |
| ½ cup | Yellow onion; diced |
| 1 \N | 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.