Indian Yellow Curry
Equipment
- Vitamix or Blendtec
Ingredients
SAUTÉ ONIONS
- 1/4 c extra-virgin olive oil
- 1/4 c unrefined coconut oil
- 2 whole onion; white cubed
ADD TO THE SAUTÉD ONIONS
- 2 c purified water
- 4 c Frozen Mixed Vegetables
- 2 tsp Himalayan sea salt
BUILD THE SAUCE IN THE BLENDER
- 36 oz purified water; cold
- 4 sticks cashew cream 93gm (3.5 oz) x 4 = 372gm (14 oz)
- 1/4 c honey
- 1/2 c yellow Indian curry powder
- 1 Tbs Himalayan sea salt
- 2 tsp black pepper
- 2 tsp cumin
Instructions
SAUTÉ ONIONS
- Peel and dice the onion.
- Take a large pot and set to medium-high heat.
- Add the oil and chopped onion to the pot and stir often for 3 minutes.
ADD TO THE SAUTÉD ONIONS
- Add the water, frozen vegetables, and salt to the pot.
- Stir and put on the lid for 5 minutes.
BUILD SAUCE
- Add the sauce ingredients to the blender and put the lid on. Blend on high until smooth.
- Turn the heat down to medium.
- Open the lid and stir.
- Pour the sauce from the blender into the pot. Use the spatula to get all of it off of the sides.
- Keep stirring everything in the pot, making sure to sweep the bottoms of the pan well so that the sauce doesn't stick and burn. Cook for 5 minutes.
- Turn the heat off and put the lid on.
- Pairs well with brown rice . Enjoy!!
