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  Onions 2 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 3 Tablespoon
  Curry powder 2 Tablespoon
  Ground allspice 2 Teaspoon
  Salt 2 Teaspoon
  Ground coriander 1 Teaspoon
  Prunes 16 Ounce (2 Jar)
  Apple and apricots 16 Ounce (2 Jar)
  Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Bottled chutney 1⁄2 Cup (8 tbs), chopped

1. Saute onion and garlic in vegetable oil until soft in a large, heavy saucepan; stir in curry powder, allspice, salt and the coriander. Continue cooking, stirring constantly, about 2 minutes.
2. Stir in fruits, water and lemon juice. Simmer, uncovered, stirring often, 30 minutes to season and blend flavors; remove from heat, then stir in chutney.
3. Heat your choice of cooked and diced meat in the sauce to spoon over the cooked rice. (One cup of meat to each 1 1/2 cups of sauce is a good measure.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2166 Calories from Fat 467

% Daily Value*

Total Fat 53 g82%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4496.9 mg187.4%

Total Carbohydrates 440 g146.7%

Dietary Fiber 61.5 g246%

Sugars 234 g

Protein 23 g45.3%

Vitamin A 222.6% Vitamin C 354.7%

Calcium 60.8% Iron 89.7%

*Based on a 2000 Calorie diet


Curry Sauce Recipe