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1

Curry Carrot Sauce

Yield: 4 1/2 cups (1.1 l)

4 medium carrots, peeled and cut into 2-inch (50 mm) pieces

2 garlic cloves, peeled

2 tablespoons lemon grass, sliced thin

2 1/2 cups (600 ml) canned low sodium chicken broth

1 cup (240 ml) skim milk

1 cup (240 ml) coconut milk

1 1/2 tablespoons Asian fish sauce

1 1/2 teaspoons red Thai curry paste

© Vita-Mix Corporation

1 tablespoon brown sugar

1 tablespoon cornstarch

1/4 cup (4 g) fresh cilantro leaves

1. Place carrots and garlic into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 5 or 6.
4. Blend for 10 seconds until chopped. If necessary, use the tamper to press any ingredients into the blades while processing.
5. Put remaining ingredients, except cornstarch and cilantro, into a saucepan and simmer for 15 minutes or until carrots are soft.
6. Place this mixture and the cornstarch into the Vita-Mix container and secure lid.
7. Select Variable 1.
8. Turn machine on and quickly increase speed to Variable 10, then to High.
9. Blend for 4-5 minutes or until heavy steam escapes from the vented lid. Add cilantro just before turning off machine.

Recommended for: seafood, rice, grilled or roasted vegetables.

Happy 3700th birthday, curry?

The earliest known recipe for meat in spicy sauce with bread appeared on tablets found near Babylon in Mesopotamia, written in cuniform text as discovered by the Sumerians, and dated around 1700 B.C., probably as an offering to the god Marduk.