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Indian Yellow Curry

Course: Main Course
Cuisine: Indian
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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!!