How to make it

  • Place top three ingredients in heavy pan and bring to boil.
  • Stir often.
  • Cook over medium heat, partially covered for 40 minutes.
  • Cover, reduce heat and continue cooking for 20 minutes.
  • This should make 4 ½ cups of puree, add water to bring to that quantity.
  • Set aside.
  • Heat oil in dutch oven. When hot add curry and immediately add the onion, carrots and celery.
  • Saute the vegetables, stirring often, 5 minutes.
  • Add 1 cup water, the tomatoes, puree, pepper and salt.
  • Cover and cook over low heat until the vegetables are tender, about 10 minutes.
  • Add milk and more water to bring to consistency you like.
  • Heat thoroughly and garnish with coriander.

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  • darbar 12 years ago
    This sounds good! I'm saving it. Thanks.
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