Curry Coconut Sauce


Ingredients

Directions

  1. In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. 
  2. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
  3. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.

Mulligatawny Soup


Base Ingredients:
Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED
Potatoes
Carrots
Tomatoes
Lime
Tamarind concentrate
Coconut milk
Madras Curry Powder (Priya brand is the best)

Other Ingredients:

2 red onions (diced)
3 cloves of garlic
2” ginger
2 potatoes (diced)
3 tomatoes (diced)
4 carrots (diced)

On Flame

2 tsp of canola and olive oil mix or ghee or unsalted butter
Add ginger and garlic and sauté DO NOT BROWN
Add onion (should be translucent not caramelized)
Add carrots and potatoes
Add ½ tsp turmeric over vegetables and wait 1 minute
Add red lentils and wait 1 minute
Add tomatoes
Add 1 tbsp curry
Add TONS OF PEPPER
Wait 1 minute
Add 2 cups vegetable stock (always double or triple the lentils)
Add 2 cups of water
MAKE SURE TO KEEP THE TOP OFF. Boil the mixture for about 25 minutes, and then simmer. You will know it is done when you can push your nail through the carrots.
Add I tsp salt
Blend the soup
Add 1 tblspn turmeric concentrate
Add the juice of ½ of a lime
Add ¼ cup of coconut milk
Add handful of cilantro

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