Indian-Style Coconut Curry Stock

By Unblond1

Ingredients

• 1 onion, finely diced
• 2 teaspoons coconut oil
• 2 tablespoons curry powder
• 4 cups coconut milk
• 2 cups water
• Ginger chunks (you can leave the skin on)

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

Sauté a chopped onion in coconut oil until deeply browned, then add curry powder and cook, stirring, until fragrant.

Add the coconut milk, water and ginger, bring to a boil and simmer or 5 to 15 minutes.

After simmering, take out the ginger (no need to strain the stock unless you don’t want the onion).