This incredibly easy sauce is great on all kinds of vegetables from roasted potatoes and other root vegetables to baked squash, lightly sautéed or steamed zucchini, green beans, red peppers and more. It is particularly excellent on roasted cauliflower—simply drizzle the sauce on the cauliflower before baking and reserve some for serving. It is also delicious on cooked rice or couscous. Since the sauce has only three ingredients it’s important to make the most of each one, so choose a good quality, aromatic Madras curry powder. You’ll note that we are calling for ghee or clarified butter for this sauce. Clarified butter offers a nutty taste and a clear sauce that isn’t clouded by milk solids. You can find it in gourmet stores or Indian markets.
½ cup (120 ml)
INGREDIENTS
- 4 oz (110 g) ghee or clarified butter
- 4 cloves garlic, minced
- 1 tbsp (9 g) Madras curry powder
PREPARATION
- Melt the ghee in a small sauté pan over medium heat.
- Add the minced garlic and cook until lightly browned, about 5 to 6 minutes.
- Whisk in the curry powder and cook for an additional 1 minute or until the curry releases its aromas.
- Drizzle over vegetables or rice. This curry is particularly good on roasted cauliflower.
