Ingredients:
Curry Base Sauce
1- 1 1/2 cup vegetable broth
2 large onions
8 cloves of garlic
1 TBS minced ginger
Directions:
Pan fry in vegetable broth for 20 minutes
Cool and then blend in a high speed blender and set aside
Spice Mix
2 tsp curry powder
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin
1 tsp gluten free flour
1 chili powder
Directions: Blend all the spices and set aside
Curry
3 cloves of garlic
1 TBS minced ginger
1 large onion
1/4 -1/2 cup vegetable broth
1 can of diced tomatoes
1 tsp salt
1 bay leaf
1 vegetable bouillon cube
1 cinnamon stick
1 small head of broccoli
1 diced red pepper
3/4 cup orange juice
protein could be added such as chickpeas or cooked chicken, but not needed.
Directions: Pan fry garlic, ginger, and onion in vegetable broth
Add the spice mix, stirring so it doesn't burn
Add the curry base, canned tomatoes, red bell peppers, broccoli, salt, bay leaf, vegetable cube, protein, orange juice.
Simmer for 20 minutes
Remove cinnamon stick and bay leaf prior to serving
Top with coriander and serve over rice
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