Description
Delicious homemade curry sauce that uses yellow summer squash and carrots for an extra richness in nutrients and flavor! It also freezes well to enjoy all year long.
Ingredients
Scale
- 2 tbsp ghee or olive oil
- 1 cup diced yellow onion
- 4 fresh garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp tomato paste
- 2 cups chopped carrots, about 4 medium carrots
- 6 cups diced yellow squash
- 1 tsp kosher salt
- 3 tbsp curry powder*
- 4 cups chicken stock
Instructions
- Heat a large dutch oven over medium heat. Add the ghee or oil, then when it is melted and shimmery, stir in the chopped onions. Sauté the onion for about 3-5 minutes, until the onions are beginning to soften and look translucent. Stir in the minced garlic and ginger, and allow them to cook for about one minute before stirring in the tomato paste. Stir well until the ingredients are well-incorporated.
- Add the squash, carrots, curry powder, and salt to the pot. Again, stir well until everything is well-incorporated. Pour in the chicken stock.
- Increase the heat to medium-high and bring the mixture to a simmer. Return the heat to medium and cook the sauce at a low simmer for about 20 minutes, until the vegetables are tender and the sauce is very fragrant.
- Remove the pot from the heat. Use an immersion blender to mix the sauce until smooth, or carefully transfer the sauce to a high-powered blender and blend until smooth.
- To serve, warm 2 cups of curry sauce with 1 cup of coconut milk. Simmer with chicken, peas, peppers, etc. Pour over rice or serve with naan. Top with fresh cilantro, toasted sunflower seeds, a dollop of plain Greek yogurt, and/or minced red onion.
Notes
Homemade Madras Curry Spice Mixture:
4 1/2 tsp ground fenugreek
4 1/2 tsp ground cumin
5 tbsp ground coriander
4 tbsp turmeric
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp fresh ground black pepper