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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: 2 1/2 cups
Calories from Fat 0
Calories 2
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 8mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • Curry Sauce

Posted By

Monica Hughes

On April 12, 2008

Curry Sauce

Pour over rice, cous cous or use as a base for a soup.

Reference:

Vegetarian Cooking for Everyone

Prep:

35 minutes

Servings:

2 1/2 cups

Ingredients
1 Chopped onion
1/2 cup dry white wine
1 T butter
salt and pepper
2 tsp curry powder
1 T flour
1 1/2 vegetable stock
1 C whole milk

Cooking Instructions
Step 1 Put the onion, wine, butter, 1/2 tsp salt, pepper ina saucepan and simmer, covered for 5 minutes.
Step 2 Remove the lid and cook until the wine becomes syrupy, then add the curry powder and flour.
Step 3 Cook for 3 minutes, stirring frequently, over low heat, then whisk in the stock all at once.
Step 4 Cook over low heat or in a double broiler, partially covered for 25 minutes.
Step 5 Puree, then return to the heat, stir in milk and cook until heated through. Add salt and pepper to taste.