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Thick Curry Sauce

What you need: 

1 quart soy or other non-dairy milk
1/4 cup corn starch
curry powder, to taste
garlic powder, to taste
onion powder, to taste
salt, to taste
pepper, to taste

What you do: 

Reserve about 1/2 cup of soy milk. Add remaining soy milk to a saucepan. Heat on medium heat, stirring constantly to keep milk from scorching on bottom of pan. Mix in curry powder with a whisk until the sauce is a uniform light yellow. Add other seasonings to taste.
Mix the reserved soy milk and the corn starch thoroughly. Add to the mixture on the stove and stir well. Mixture should thicken within a couple of minutes. If it doesn't, mix some more soy milk and corn starch, and add to the mixture on the stove so that it will thicken.
Serve this sauce over rice for a quick and easy meal that is both simple and delicious (i.e. college friendly).

Preparation Time: 
10-15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I was excited to see a curry recipie with no coconut milk that i could make low fat with skim, but this is not what i thought it would be.
When I added corn starch to thicken the sauce, I poured it in slowly while stirring but still it immediatly clumped up. What didnt stick to the bottom of the pot, I had to pull out in clumps.
It was bland, even after adding quite a bit of curry powder. I like mild curry so if I would have added any more curry powder it would have been to spicy for me. I added quite a bit of salt too.
While eating, I ended up covoring my bites with soy sauce so the meal wasnt so bland.
Its just not a keeper for me.

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to the above poster-learning to cook is learning to trust your own instincts.  here is what i would do.  start off with the smallest measurement of the spices you can; stir them in, let them cook and then taste.  based upon what you taste and what you want to taste, you can add more.  when it gets to the point you like it, EAT!! after this, you will have a better idea of what you like to eat and will be able to reproduce it. 

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5/7 of the ingredients say, "to taste."  Unfortunately, I am a complete idiot in the kitchen.  What should I be aiming for, in general?  1 teaspoon?  1 tablespoon? 

I like this recipe predominantly for its lack of coconut milk (in combination with my own kitchen's lack of coconut milk).  I'd love to make it, but gimme something to work with, please!  ;^)

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