Colourful White Wine Curry Sauce : From Robin-Lee Pereda
This recipe is from Robin-Lee! Another *must-try* contest submission!
“This one I traditionally do as a vegetarian dish, with egg rolls or something
on the side, but I have added pork or chicken into the sauce & it’s very nice as
Prep Time- 10 minutes
Cook Time- less then 10 minutes
Peel, Slice & Boil 4-6 carrots, depending on size. DO NOT over cook- they can
still be slightly crispy, as they will cook further in the sauce. Set cooked
In a seperate sauce pan, combine 1 cup of milk, 1/3 cup of ranch dressing & 1
tablespoon of cornstarch. Heat over medium heat until the dressing & cornstarch
dissolve nicely in the milk. Do NOT let it boil. Slowly wisk in 2 cups of
white wine. If you add it too quickly, the milk may curdle.
6-8 Cloves of fresh garlic, diced (more or less to taste.)
1-2 teaspoons of curry powder (more or less to taste… or should I say
– Salt & Pepper to taste.
– The cooked carrots. (other veggies may be nice too- I’ve always just used
carrots & it tastes great!)
Gentling bring to a boil in order to infuse the sauce with the garlic flavour &
then reduce heat & leave simmering until ready to serve. If it is too thick
upon standing, add more milk to thin it out.
I like this one over just regular spegetti noodles, but again, any pasta would