Instructions: Sweat the onions and garlic in the wine in small saucepan 3 to 4 minutes.

Meanwhile, stir the flour into the whipped light margarine and add the cayenne pepper to taste.

Add the broth to the onions and stir in the flour mixture until it dissolves, whipping constantly. Heat to boiling. Boil until sauce thicken a bit and gets glossy (sauce will be thin). Reduce heat and add the grated orange peel, curry powder and cilantro. Add more broth or wine or water as needed to maintain the consistency.

Idea adapted from

series.

Potato Ravioli with Curry Sauce.

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