Curry Base Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head cabbage, cored & sliced
½ c garlic, chopped
5 fingers ginger, peeled & sliced
12 onions, sliced
1 green pepper, sliced
1 red pepper, sliced
2 large carrots, sliced
1 bunch cilantro (or two)
2 stalks celery
1 large can diced tomatoes
1 can chicken broth
2 jalapeños
1 c honey
2 sticks butter
¼ c vegetable oil
4 T curry powder
4 T tumeric
4 T paprika
2 T cumin
2 T coriander powder
2 T garam masala
2 T Tony's
1 T anise seed (optional)
1 t cardamom seed (optional)
1 t cloves (optional)
any other spices that you like
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Directions: |
Directions:Chop or slice all vegetables to fit in a large pot. Heat vegetable oil in a large pot. Add vegetables, broth, honey, and butter. Cook down for 2 hours on medium to low heat, turning vegetables over from top to bottom at first frequently until everything gets hot and soft, then stirring less frequently, but to prevent scorching the bottom. The goal is to cook the mixture to a mush. Add spices, but only half of the Tony's and cook one more hour. Cool mixture to the point of handling. Puree mixture in a blender of food processor or blitz. Add puree back to the pot and bring back to heat. Adjust Tony's to taste and cook 30 minutes more. Cool and bag to use with other Indian recipes. |
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Personal
Notes: |
Personal
Notes: This recipe was given to Mark by Dave, the cook at the Bonsyde. We can't help but remember our wonderful summers there every time we make it. It's like an angel walking on your tongue...Dave.
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