Curry Sauce

Curry Sauce 

Another community recipe from way back.  original points quoted so please recalculate for your plan.

From the kitchen of  EFERGUSONTHOMAS

servings |  4
estimated Points® per serving | 2

3 tablespoons oil (save points by using spray oil if you want)
2 large onions very finely chopped
2 large cloves garlic crushed
1 teaspoon grated ginger
2 rounded tablespoons ground coriander
1 rounded teaspoon ground cumin
1 teaspoon turmeric
1 rounded teaspoon garam masala
1/2 - 1 teaspoon cayenne pepper according to taste
2 teaspoons salt
1 Tin chopped tomatoes
2 generous tablespoons tomato puree
1/2 pint water


Heat oil in pot when hot add onions, garlic and ginger. Fry till onions are golden brown. Add coriander, cumin, turmeric, garam masala, cayenne pepper and salt and cook stirring as not to stick for 2 minutes. Add tomatoes, puree and water cover and simmer for 20 minutes. Adding more water if needed. You can now use this as a base for whatever type of curry you would like adding meat, fish or vegtables. Adding the extra points for whatever you add   


Note;
If you prefer a smoother sauce just pop in the blender.