Usually when I make an Indian curry sauce it contains a lot of delectable fat. But we are trying to eat healthier, so I came up with this low-fat version. And it not only tastes wonderful, it’s just as satisfying as my old standard. Well – almost. (My mouth still loves the richness of butter and sour cream. But I’m sure my heart is happier with a bit of veggie oil and fat free yogurt. As of course is my jubilant conscience whenever I make a more “advantageous to my body” decision!)

Anyway, I worked out this recipe mainly to take along with us on our most recent trailer trip. Therefore, I wanted a curry sauce that would freeze well, work well with an assortment of meats or seafood, of course be delicious, and able to assuage our possibly devastating hunger while parked in the wilds of the Canadian Rockies. (I mean seriously. You can get mighty hungry after a long day of looking at beautiful scenery or staying around camp and reading a good book!)

So one evening we feasted in style with this sauce combined with diced and sautéed chicken, ladled over cooked brown rice, then topped with the condiments listed below. A simple salad on the side and life was just about as good as it gets.

So if you too love Indian curry, give this recipe a try. It’s really tasty and a lot healthier than more traditional recipes that call for butter and sour cream.

But if you should happen to want a creamy, old fashioned curry sauce recipe, you should consider preparing my Curry Sauce for Chicken, Shrimp, Beef, or Lamb on this site. It’s amazingly good and I’ve been making it for decades. In fact, it was one of my children’s favorite foods. It even includes cream of mushroom soup. And if that doesn’t make you want to rush into your kitchen and prepare it this instant, I don’t know what would?

And if you have never eaten Indian curry, you are missing out on one of life’s culinary pleasures. Indian food is delicious. So try some soon. Remember – today, tomorrow and all the future days of your life are not dress rehearsal days. This is it! And it’s SHOW TIME! So try a new recipe. Or make an old favorite that you haven’t prepared in a long time. Or learn to play the ukulele if that has always been your dream. Just don’t prepare a recipe while playing a ukulele. Makes for a horrendous mess! Hugs to all.

1 T. vegetable oil

½ yellow onion, finely chopped

½ carrot, finely chopped

2 garlic cloves, finely minced

1 T. minced fresh ginger

2 tsp. curry powder, or more to taste

2 tsp. dried parsley

¼ tsp. kosher salt

1 can (15-oz.) crushed or petite diced tomatoes (Italian preferably)

1 c. fat free plain yogurt

In a large heavy pan, heat the veggie oil. Add the onion and carrot; cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the curry powder, dried parsley, and salt.

Add the canned tomatoes and yogurt; bring to a simmer and let burble for about 10 minutes. Remove from heat and add whatever cooked meat or seafood takes your fancy. Adjust seasoning. Or before adding meat or seafood, allow the sauce to cool and store in your freezer. Then when you are ready to use, heat over medium heat and add your meat, seafood or veggies of choice. Great for camping trips.

Condiments:

chopped cashew nuts

thinly sliced green onion

mango chutney