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Village Tavern Curried Couscous Recipe
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Village Tavern Curry Stock Recipe

Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Stock
Cuisine: Brew Pub/Bar Food, Indian
Keyword: Curry, Village Tavern
Yield: 1 Gallon

Ingredients

  • 1 tablespoon Olive Oil
  • 1/2 pound sliced Red Onion
  • 4 cloves Garlic crushed
  • 1/4 cup sliced fresh Ginger
  • 1 tablespoon ground Turmeric
  • 4 tablespoon Curry Powder
  • 1 gallon Water
  • 3/4 cup Chicken Base

Instructions

  • Pour oil into a large stock pot. Place over medium heat.
  • When oil is hot and shimmering, add onion, garlic and ginger. Sauté until soft, around 8 to 10 minutes.
  • Add turmeric and curry. Cook 2 minutes.
  • Add water and chicken base. Simmer, stirring occasionally, for 30 minutes.
  • Strain through a fine mesh sieve.
  • Use now or store in a tightly sealed container, in the refrigerator, until ready to use, up to 2 weeks.

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