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Vegetables, Perfectly Steamed & Deliciously Sauced
Test Kitchen Approved

Curry-Yogurt Sauce

by Jennifer Armentrout
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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.Yields 1/2 cup, enough for 1 to 1-1/2 lb. steamed vegetables

ingredient discovery
Ingredients plain yogurt sweet curry powder cornstarch more more
1/2 cup plain yogurt, preferably whole milk
1 tsp. cornstarch
2 Tbs. unsalted butter
1/3 cup minced yellow onion (about half a small onion)
Kosher salt
1 tsp. minced garlic
1 tsp. minced fresh ginger
1/2 tsp. curry powder
1/4 tsp. ground cumin
Freshly ground black pepper
2 Tbs. coarsely chopped fresh cilantro for garnish (optional)

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.

photo: Scott Phillips
From Fine Cooking 78, pp. 48
April 1, 2006

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