Yield: Yields 1/2 cup, enough for 1 to 1-1/2 lb. steamed vegetables
This fragrant sauce pairs well with steamed carrots, cauliflower, potatoes and green beans. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced.
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In a small bowl, stir together the yogurt and cornstarch until well blended.
In a small (1-quart) saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to mediumlow, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.
Drizzle the sauce over steamed vegetables and sprinkle with the cilantro, if using.
Was excited to make this but when I did I found the sauce to be pasty and I would not make it again.
This sauce is excellent. It is flavorfull and aromatic. Once the aroma is in the air you can't wait for dinner. If you are pressed for time the garlic and ginger in tubes sold in the refrigerated part of supermarket vegetable sections substitute easily and well for the fresh products. I have tried this sauce twice over cauliflower and it was a huge hit both times. The sauce and cauliflower can be served at room temperture or chilled making it a great dish for summer.
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