• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Curry Stock

  • Recipe Submitted by on

Category: Indian, Sauces

 Ingredients List

  • 3 pt Water 2 Spanish Onions, peeled, chopped 1 ts Garlic puree 1 ts Ginger
  • puree 1 tb ghee 2 ts Salt 10 Cloves 10 Green Cardamoms 6 Pieces Cassia bark
  • 6 Bay leaves
  • 1. Boil the water then add everything else.
  • 2. Simmer for 1 hour with the lid on, by which time the stock should have
  • reduced by half.
  • 3. Strain and discard the soilds.
  • 4. If you like, use 8 ozs meat off-cutts and bones at stage 2 in addition
  • to the other ingredients.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Curry Tomato Sauce
Categories: Digest, June, Mcdougall
Yield: 1 Servings

1 bn Scallions, finely chopped
1 Clove garlic, crushed
1 tb Grated fresh ginger
1 28-ounce can crushed
1/4 ts Curry powder
1/2 ts Ground turmeric

Place a small amount of water in a saucepan. Add the scallions, garlic &
ginger. Cook & stir over medium heat for a few minutes. Add remaining
ingredients. Mix well. Cook for another 6 to 7 minutes to blend flavors.
Serve hot.

The McDougall Program for Maximum Weight Loss

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