Curry Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. The curry powder used in this recipe would be the yellow 'Indian' curry, not the red 'Thai' curry paste. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- ¼ cup onion, diced
- 2 teaspoons yellow curry powder
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Liquid Option
- ½ cup Fruit Option
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed tomato soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of mushroom soup, Shortcut
Liquid - Use 1 Item
- chicken broth, Shortcut
- apple juice
- water
- pineapple juice
Fruit - Use 1 Item
- tomato, diced
- apple, diced
- pear, chopped
- crushed pineapple, drained
Garnish - Use 1 Item
- raisins
- salted peanuts
- cashews
- toasted flaked coconut
Instructions
- In a 2 quart saucepan on medium heat, melt the butter, when it is hot, add the onion and curry powder. Stir occasionally and cook the onion until it is tender.
- Add the Soup and Liquid Options to the saucepan, stir until well blended.
- To the saucepan, add the Fruit Option, stir in and heat through.
- Top with Garnish Option, serve over meat and poultry dishes, or even rice. Enjoy.
Leave a Reply