Medium Curry Base
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons ghee or vegetable oil 1 teaspoon garlic puree 1/2 teaspoon turmeric
1/2 teaspoon ground red pepper (cayenne) 1 teaspoon aromatic garam masala (storebought or homemade) 1 tablespoon curry paste (storebought or mild curry powder storebought or homemade)
1-1/4 to 1-3/4 cups curry masala sauce 2 teaspoons tomato puree akhni stock or water



1 Heat the ghee, and stir-fry the garlic puree for 1 minute.
2 Add the turmeric, red pepper, and garam masala. Stir-fry for 1 minute, then add the curry paste and stir-fry for 2 more minutes.
3 Add the curry masala sauce, using less if you want a dry curry and more for a liquid sauce. Stir-fry for a couple of minutes, then add the tomato puree and salt.
4 To obtain the correct consistency, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.)
5 Add your principal ingredient-1-1/2 pounds meat, chicken, seafood, or vegetables for 4 people-and when hot, serve.

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