The Nutri-Blender Recipe Bible by Robin Donovan

Author:Robin Donovan [Donovan, Robin]
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group
Published: 2017-01-02T00:00:00+00:00

INGREDIENTS:

2 cups chopped kale leaves (stems removed)

1 cup fresh basil leaves

¼ teaspoon kosher salt

¼ cup olive oil

1 garlic clove

¼ cup toasted almonds

Juice of 1 lemon

½ cup grated Parmesan cheese

masala curry sauce

Masala Curry Sauce is named for the spice mixture (masala means a “hot spice mixture”) called garam masala. This blend of warm spices is popular in the cuisines of India and Pakistan. Although each version is slightly different, it typically includes cumin, coriander, cinnamon, black pepper, and cardamom. You can find garam masala in the spice aisle of many supermarkets, in Indian markets, or online. Here it is simmered with tomatoes, chiles, and other aromatic vegetables and then blended with coconut milk to make a thick, creamy, and flavorful sauce. Use it as a simmer sauce for meats, fish, or vegetables; spoon it over rice; or use it as a dip for naan or other flatbreads.

MAKES ABOUT 2½ CUPS

INSTRUCTIONS:

1. Heat the oil in a medium saucepan or Dutch oven set over medium-high heat. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, until softened and beginning to brown. Stir in the garam masala, ginger, and jalapeño and cook for another minute or so.

2. Add the diced tomatoes to the pot, along with their juice, and bring to a boil. Reduce the heat and let simmer for about 10 minutes. Stir in the coconut milk and simmer for 5 more minutes. Remove from the heat and let cool for 15 minutes or so.

3. Transfer the mixture to the jar of your nutri-blender and blend for about 20 seconds, until smooth. Stir in the cilantro.

4. To serve, reheat the sauce in a saucepan over medium heat. Serve hot or store, covered, in the refrigerator for up to a week.

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