A Basic Curry Broth

1. 1

   Using a food processor, chop all vegetables into small pieces.

2. 2

   Melt butter in a large stockpot.

3. 3

   Add curry powder, stir to combine.

4. 4

   Add chopped veggies to stock pot, stirring to coat.

5. 5

   Cook for 30 min, stirring often to prevent burning or sticking.

6. 6

   Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.

7. 7

   Strain the broth through a sieve set over a large heatproof bowl.

8. 8

   Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.

9. 9

   Discard the veggies.

10. 10

    The broth may be refrigerated for up to a week, or frozen for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.