Home › Easy Dinners › Curry Sauce Curry Sauce RECIPE BY Guest Contributor Not the type you get in the chippy, but a sauce that will be great with different meats and rice. PREP 0 min COOK 0 min TOTAL 0 min YIELD 0 JUMP TO RECIPE SHARE Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email IngredientsTumeric (1/2 teaspoon)mixed herbs (1/2 teaspoon)low-fat bio yogurt (125g)chilli flakes (1/4 teaspoon)jalfrezi paste (1 teaspoon)(note: add chilli flakes to your own taste if you like the curry mild or spicy. Also, the low-fat bio yogurt can be replaced by 0% fat greek yogurt, and you may need to add a little bit at a time to build up a sauce, so don’t put in the 125g in at once!)Instructions Step 1: 1. Get a pan and add all of the ingredients into it. Step 2: 2. Turn up the heat and mix continuously. Step 3: 3. It is done when the the mixture is hot and the yogurt has turned the mixture into a sauce. Step 4: Step 5: (note: this recipe is great for a quick curry sauce for chicken, lamb, beef and even fish on a bed of plain rice). Share: Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email