2 tbsp. salad oil
2 garlic cloves, minced
1/2 c. chopped onion
1/3 c. curry powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. water
3 tsp. seasoned chicken stock base
2 tbsp. lemon juice
2 tsp. sugar
1/2 c. applesauce
2 tbsp. tomato paste
1/2 c. flour mixed with 1/2 c. water to make smooth paste

Heat oil in large skillet. Saute garlic and onion lightly. Mix in curry, salt, and cayenne; stir 2 minutes over very low heat. Add remaining ingredients except flour-water paste. Continue cooking and stirring over very low heat 15 minutes. Stir in flour-water paste and bring to a boil. Cool. Store in tightly covered container in refrigerator for use during the next 2-3 weeks or freezer for use within 3 months. Makes about 3 cups.

NOTE: This concentrated curry base may be used in any curry sauce recipe by diluting in the proportion of 2/3 cup curry base to 1 cup milk or liquid. For baked curried dishes, use 1/2 cup curry base to 1 cup plain yogurt or sour cream.