Empty My Fridge
Curry Sauce
Ingredientes
- Onion2 xícaras
- Tomate3 ½ xícaras
- Carrot¾–1 xícara
- Bell pepper¾–1 xícara
- Ginger1 polegada
- Garlic6
- Oil¼ xícara
- Chili powder⅓–½ colher de sopa
- Garam masala½ colher de sopa
- Coriander seed · powder1 colher de sopa
- Cumin · powder½ colher de sopa
- Fennel · powder1 colher de chá
- Salt½–¾ colher de chá
- Sugar½ colher de chá
- Creme de leite⅓–⅔ xícara
- Bay leaf1
- Cardamomo2–3
- Black cardamom1
- Cinnamon2–3 polegadas
- Star anise1
Modo de preparo
- Heat the oil in a large pot. Add the whole spices, onions, ginger and garlic.
- Fry on medium heat until transparent. For deeper flavour, cook until light golden brown on low heat.
- Stir in the red chilli powder, coriander powder, garam masala, cumin powder and fennel powder.
- Stir in the tomatoes, carrots and bell peppers. Stir-fry for 2 to 3 minutes on medium heat.
- Pour in 1½ cups water or broth and bring to a rolling boil.
- Cover and cook on medium heat until all the vegetables are mushy, adding more water or broth as needed.
- Add the salt and sugar once the vegetables are soft.
- Cool, then remove the bay leaf, black cardamom, star anise and cinnamon. Blend to a smooth, thick sauce, adding liquid as needed.
- Taste and add more garam masala if wanted. Transfer to glass freezer-safe containers.
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