Cape Malay Curry Sauce

1. In a medium saucepan, saute onion and garlic until onion is clear.

2. Add next six ingredients and simmer for about 30 minute.

3. Add the preserves and stir until dissolved.

4. Let the sauce cool, then toss it in the blender. Blend until smooth.

5. Stir in the yogurt.

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Nutrient	Quantity
Total fats	42.4006 g
Protein	9.285 g
Carbohydrates	72.4868 g
Energy	663.352 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3521 g
Water	418.6899 g
Aspartic acid	1.2233 g
Calcium, Ca	135.4628 mg
Lutein + zeaxanthin	1638.4348 g
Fiber, total dietary	11.1905 g
Fatty acids, total saturated 22:0	0.0522 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	1990.3165 g
Niacin	4.3066 mg
Vitamin A, RAE	173.2987 g
Arginine	0.4609 g
Riboflavin	0.333 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0241 g
Fatty acids, total saturated 20:1	0.1273 g
Glutamic acid	2.0617 g
Sodium, Na	71.0031 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5114 g
Total lipid (fat)	42.4006 g
Manganese, Mn	2.5658 mg
Fructose	4.3409 g
Proline	0.335 g
Fatty acids, total saturated 16:0	4.7469 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	1.2793 g
Choline, total	55.9618 mg
Sugars, total	39.6416 g
Serine	0.2971 g
Fatty acids, total saturated 10:0	0.057 g
Fatty acids, total saturated 18:0	0.829 g
Vitamin B-6	0.898 mg
Selenium, Se	9.6406 g
Ash	3.8361 g
Fatty acids, total saturated 18:1 undifferentiated	29.4972 g
Pantothenic acid	0.4333 mg
Phenylalanine	0.277 g
Copper, Cu	0.7473 mg
Betaine	2.2793 mg
Thiamin	0.2946 mg
Methionine	0.0844 g
Iron, Fe	6.7035 mg
Carbohydrate, by difference	72.4868 g
Phosphorus, P	206.1533 mg
Folate, total	82.7801 g
Dihydrophylloquinone	0.0864 g
Tocopherol, gamma	0.7665 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0022 g
Lycopene	13806.72 g
Alanine	0.3157 g
Valine	0.3162 g
Fatty acids, total saturated 18:2 undifferentiated	4.4758 g
Glycine	0.3072 g
Carotene, alpha	66.4441 g
Glucose (dextrose)	5.0427 g
Fatty acids, total saturated 14:0	0.0488 g
Zinc, Zn	1.6167 mg
Isoleucine	0.2563 g
Maltose	0.1344 g
Fatty acids, total saturated 12:0	0.0024 g
Fatty acids, total polyunsaturated	4.8283 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0512 g
Leucine	0.3977 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	3469.9013 IU
Folate, DFE	82.7801 g
Tryptophan	0.1012 g
Vitamin C, total ascorbic acid	567.5936 mg
Phytosterols	108.993 mg
Galactose	0.02 g
Fatty acids, total polyunsaturated 18:1 c	0.5636 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.0034 g
Starch	0.1056 g
Tyrosine	0.1755 g
Vitamin K (phylloquinone)	68.7681 g
Fatty acids, total saturated	5.935 g
Histidine	0.1672 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	30.1909 g
Threonine	0.2857 g
Folate, food	82.7801 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	116.8438 g
Vitamin E (alpha-tocopherol)	11.0916 mg
Magnesium, Mg	114.0849 mg
Lysine	0.3601 g
Potassium, K	1564.6707 mg
Cystine	0.1282 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 teaspoons	12.06	2.5783	0.1526
Olive oil	3 tablespoons	358.02	0	40.5
Onion	1	44	10.274	0.11
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Green Chilies	1 can	89.955	21.2744	0.4498
Water	0.25 cup	0	0	0
Tomato paste	3 tablespoons	39.36	9.0768	0.2256
plain yogurt	2 tablespoons	0	0	0
Garlic Clove	1	0	0	0
white vinegar	1 tablespoon	2.682	0.006	0
apricot preserve	2 tablespoons	96.8	25.76	0.08