Cooking Instructions
- 1
Onion preparation
julienne 1/8 x 1/8 x 2 inches - 2
Get rice oil hot, add onions and Thai chili.
Cook down at low heat until brown. - 3
Add garlic and fresh ginger, finely chopped.
Cook for 3 minutes. - 4
Add turmeric, cumin, garam masala,
curry powder, black pepper and salt.
Cook for 3 minutes - 5
Add water.
Cook with the pot covered for 1 hour,
stirring every 20 minutes - 6
Puree with immersion blender
- 7
Add coconut milk
Cook over low heat for 40 minutes - 8
Add salt to taste
- 9
Add vegetables as you wish:
spinach, peas, sweet peppers.
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