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How to make your own homemade light curry sauce from red onions, potatoes, Balti sauce, white cabbage, baby carrots, leeks, and yogurt. This dish is best served with Thai or Basmati rice, salad, naan bread, or chapatis. This quick and easy recipe is great for a family meal or an informal get together. This is a vegetarian curry sauce. This recipe serves 4.
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
3 tsp. salt
1 tsp. black pepper
8 oz. new potatoes
2 cups Balti sauce (found in East Indian section of supermarkets)
4 tbsp. white cabbage, shredded
2 tbsp. baby carrots, thinly sliced
7 tbsp. leeks, washed and cut into 1/4 inch pieces
3 tbsp. thick yogurt
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Season and fry for 3 minutes until aromas become strong. Stir occasionally.
Add potatoes, cabbage, carrots and leeks. Dry fry for 4 minutes until tender. Add Balti sauce. Bring to a boil. Simmer gently for 20 minutes until vegetables are tender and cooked. Liquid should have reduced by half. Stir if needed to prevent burning.
Stir in yogurt and heat gently. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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