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Quick Curry Sauce

  Butter/Margarine 3⁄4 Pound (3/4 Cup)
  Chopped onion 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Tart apples 3 , peeled, finely chopped
  Curry powder 1 Tablespoon
  All purpose flour 1 3⁄4 Cup (28 tbs) (Regular, Unsifted)
  Turkey broth 3 Quart (12 Cups)
  Canned mushroom pieces 16 Ounce, drained (2 Cans, 6 Or 8 Ounce Each)
  Worcestershire 1 Teaspoon
  Salt 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)

Melt butter or margarine in a large pan (about 2-gallon size).
Add the onion, celery, apples, and curry powder.
Cook until vegetables and fruit are soft.
Stir in flour and gradually blend in the turkey broth.
Blend with the sauce the mushroom pieces, Worcestershire, salt, and cream.
Bring to a boil, stirring frequently, and cook gently for about 10 minutes.
You can make the curry sauce the day before; chill, covered, overnight and reheat to use.

Recipe Summary


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Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 32 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 7.1 mg2.4%

Sodium 116.7 mg4.9%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.2 g0.82%

Sugars 0.5 g

Protein 0.51 g1%

Vitamin A 1.8% Vitamin C 7.4%

Calcium 0.5% Iron 0.6%

*Based on a 2000 Calorie diet

Quick Curry Sauce Recipe