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vegetable curry sauces

various dates

Stewing vegetables in curry sauce imparts the vegetable flavors to the sauce and that can shift the flavor symphony considerably .

I like my curry hotter than most available commercial powders and with a hint of sweetness. To obtain that, I add some chile powder, ground white pepper, turmeric and only enough sugar to barely get that sweetness in there. Pineapple or other fruit juices can also get that sweetness in there.

Occasionally, I do add more sweetness than usual (e.g. sweetened condensed milk instead of evaporated) and that can turn the curry sauce (or soup) in a dessert. Not everyone will like that. If you don't, leave the sweetness out to get a regular curry.

A. sweet curry & vegetable sauce

2016-02-04

This recipe is very similar to the Curry Dessert Soup recipe—was actually derived from it—but has less liquid, more curry and hot chili powder. The ingredient list has been reduced because we don’t need as much of the sauce.  

INGREDIENTS

This is what you need for 4 cups of sauce:

• 2 cups milk
  OR 1 14-oz. can evaporated milk
  OR condensed milk / sugar for extra sweetness
• 2 tbsp. flour
• 2 tbsp. butter / olive oil
• 1 crown of broccoli, in small florets
• 1 carrot, sliced
• 1 potato, peeled, diced
• S&P

powdered spices:

• turmeric
•  ginger
• curry
• hot chile

 

Pic1: sweet curry & vegetable sauce

Directions

 

Pic2: cooking
Pic3: sweet curry & vegetable soup
Pic3: vegetables, curry sauce, leg of lamb

 

• Add the vegetables to 1 pint of water.
• Bring to a boil, simmer for 10 min.
• Reserve the vegetable broth to make the sauce.
• Make béchamel / vélouté sauce with milk and vegetable broth.
• Add S&P and ginger powder.
• Stir in curry and hot chili powder to taste.
  If you like sweet curry sauce, add sugar to taste. or use sweetened condensed milk instead of regular.
• Simmer 10 minutes.
• Add the vegetables.
• Optional:
  • Use a blender to liquefy all or part of the vegetables to thicken the sauce.
    Or use oil dough if it needs more thickening.
  • To use as simmering sauce, add meat and vegetables; simmer over low heat until done.
  • If the sauce breaks from prolonged cooking,
    • Strain to separate the sauce from the vegetables.
    • Whisk the sauce vigorously until smooth  again or use stick blender.
• Simmer 5 more minutes.
• Serve immediately.

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B. curry gravy

2017-11-29

It doesn't have to be sweet or soupy.
This recipe uses the cooking broth from meat or vegetables to make the sauce. This is definitely a wet-curry, but you can reduce the sauce to make it almost dry.

 

 

INGREDIENTS

This is what you need for 2 servings:

• ½ lb. broccoli florets
• ½ lb. red potatoes
• 1-2 cups water / beef stock or diluted drippings
• 2 tbsp. oil dough
• S&P

powdered spices:

• turmeric
• ginger
• curry
• hot chile

 

Directions

• Wash the red potatoes, do not peel.
  Halve or quarter larger potatoes.
• combine broccoli and potatoes in a pan.
• Add water / beef stock, S&P to taste.
•  Bring to a boil.
• Reduce heat and simmer until the potatoes are done, 8-12 minutes. This may already reduce the sauce to the desired thickness. Add liquid as needed to prevent burning.
• Add curry a.o. spices to taste.
• Stir in oil dough ½ tbsp. at a time if further thickening is needed.
• Serve immediately.

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