All-Purpose Coconut Curry

1

6" piece ginger, peeled, coarsely chopped

10

garlic cloves, coarsely chopped

6

Tbsp. (or more) grapeseed oil or vegetable oil

2

tsp. brown mustard seeds

6–8

fresh or dried curry leaves (optional)

1

tsp. asafetida (optional)

2

large red onions, finely chopped
Kosher salt

2

tsp. ground turmeric

1

28-oz. can crushed tomatoes

2

13.5-oz. cans unsweetened coconut milk (not low-fat)

2

cups low-sodium vegetable or chicken broth


Source : food

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