A Basic Curry Broth

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READY IN: 1hr 35mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a food processor, chop all vegetables into small pieces.
  • Melt butter in a large stockpot.
  • Add curry powder, stir to combine.
  • Add chopped veggies to stock pot, stirring to coat.
  • Cook for 30 min, stirring often to prevent burning or sticking.
  • Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
  • Strain the broth through a sieve set over a large heatproof bowl.
  • Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
  • Discard the veggies.
  • The broth may be refrigerated for up to a week, or frozen for up to a month.
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