curry sauce

1/4 c olive oil
4 c onion, finely chopped
4 cloves garlic, minced
5 T curry powder
2 tsp salt
1/2 tsp pepper
2 c plain yogurt or buttermilk or coconut milk
1 6-oz can tomato paste

Saute onion and garlic in olive oil until tender but not brown. Add curry powder, salt, and pepper. Gradually stir in yogurt or milk and tomato paste. Simmer slowly for about 30 minutes to blend the flavors. Refrigerate; skim off fat. Use in any curry recipe. Makes 2 cups.

curry powder

2 T paprika
1 T coriander
2 tsp tumeric
2 tsp cumin
1 tsp cardamon
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves

Combine and store in a spice jar. Makes slightly over 5 T; use these exact amounts in curry sauce.