20 February 2008

A (perhaps too rich) curry sauce

This is overkill, but it is tasty.

Blend in a small saucepan

3 tablespoons corn oil and
2 tablespoons flour.

I used spring wheat (so called "white" whole wheat), which gives a nice earthy undertone. Apply gentle heat until the mixture starts to sizzle. Whisking constantly, add

1-1/2 cups unsweetened soymilk,
2-3 tablespoons soy sauce,
1 teaspoon salt,
1/2 teaspoon chili powder (that's plenty),
2 tablespoons curry masala (normal "yellow" curry powder),
1-1/2 teaspoons peanut butter.

Use natural, unsweetened peanut butter. The distinguishing feature of the curry powder is that the primary ingredient is tumeric. Stir frequently, especially after the sauce thickens, and cook for 5-10 minutes. I added some water (about 1/4 cup or so) to loosen the sauce partway through.

No comments: