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Ingredients
  • 1 Tbsp. olive oil
  • ¼ cup diced white onion
  • ¼ tsp. Dehydrated Minced Garlic
  • ½ tsp. Organic Ground Peruvian Ginger
  • 1 tsp. Organic Ground Cumin Seeds
  • 1 to 2 Tbsp. Madras Curry
  • ¾ oz. Vegetable Demi Glaze
  • 1-14.5 oz. can diced tomatoes
  • 5 Tbsp. Tomato Powder
  • 7 Tbsp. Coconut Milk Powder
  • sea salt, to taste
  • subheading: Notes:
  • This is a versatile recipe that also works with these substitutions: Try Medium Yellow Curry Powder or Zanizibar Curry Powder for more heat in place of the sweeter Madras Curry. Use 1 vegetable bouillon cube or 2 cups prepared vegetable broth in place of the vegetable demi glaze. Use ¼ cup prepared tomato paste in place of tomato powder. Use ½ cup coconut milk in place of coconut milk powder. Recipe easily doubles.
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