Butter Curry
3 tbsp (43 g)
Butter
1 tbsp (15 ml)
Extra Virgin Olive Oil
1
Onion, diced
2 tsp (10 g)
Ginger, grated
3
Garlic Cloves, Crushed
3 oz (85 g)
Tomato Paste
1 tbsp (14 g)
Curry Powder
1 tbsp (14 g)
Garam Masala
1 tsp (5 g)
Ground Chili Flakes
1 tsp (5 g)
Mustard Seed
1 tsp (5 g)
Ground Corriander
1 tsp (5 g)
Salt
1/4 tsp (1 g)
Black Pepper
1 can (14 oz)
Full Fat Coconut Milk
Instructions
1.
Heat the butter and olive oil in a large skillet over medium-high heat.
2.
Cook the onions until they become soft and translucent, about 3-5 minutes.
3.
Stir in the ginger and garlic and cook for an additional minute.
4.
Add the tomato paste and spices.
5.
Pour the coconut milk in and stir to combine.
6.
Add everything to a blender and blend on high for 30 seconds.
7.
Return to the skillet and bring to a simmer. Season to taste with salt and pepper.