2 Tbs. ground Turmeric (or 2 inches fresh, cut in slices)
1 inch fresh ginger, cut into slices
Chop 4 large onions into half moon slices
1 or 2 heads worth of whole garlic cloves, peeled (about ¼ the amount of onions)
1 Tbs. fat from your broth
Heat fat in large sauté pan. Sauté onions and garlic slowly over heat until golden brown and soft and continue cooking more so that they give up a bit of liquid and create a soupy mixture.
Add ginger and turmeric and stir in well. Allow to cook for another 15-20 minutes until the spices are well absorbed.* Remember to remove the ginger slices before you eat this dish.
* Later you can also add sprouted cashews and soaked raisins/berries to make it a little ‘fancier’. Serve with sprouted grains and yogurt for a special treat. This also makes a great condiment for your boiled vegetables
Photo courtesy Flickr