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Cream Curry Sauce:




Source of Recipe


Shea MacKenzie


List of Ingredients




1 T. olive oil
1 tsp. Curry Powder (recipe on site)
1 C. Cottage Creme (recipe on site) ~or~ use heavy cream ~or~ use Ccream cheese
1 clove garlic, crushed
1 tsp. Dijon-style mustard
1 T. arrowroot
1/2 C. undiluted evaporated milk (can be skim)
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper.


Recipe



In a small pot, warm the olive oil over low heat. Add the Curry Powder and saute" for 3 minutes (this will remove the raw taste of the spices). Add the Cottage Creme, garlic, and mustard, and blend well.

In a small cup, dissolve the arrowroot along with the salt and pepper. Place over very low heat, stirring until well blended and hot. Take care not to let the sauce boil.
Pour into sauceboat and serve.

Yield: 1-1/3 cups.
About 5 minutes to make.

Can use in a variety of ways, has Middle Eastern undertones. Try tossing this sauce with pasta and cooked garbanzo beans.