| Yield 1X: | 77.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Garlic, capsicum, dairy | ||
| Portions: | 25.7 | ||||
| Shelf life: | 5 days | ||||
| Date: | 3.28.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 2.00 | 4.00 | ||
| Garlic, minced | 1.00 | 2.00 | ||
| Ginger, minced | 1.00 | 2.00 | ||
| Curry powder | 3.00 | 6.00 | ||
| Red bell pepper, small dice | 6.00 | 12.00 | ||
| Cream | 4 | 8 |
Carefully measure and prepare all ingredients. Heat the oil in a suitable pot over medium high heat, then add the garlic and ginger.
Cook, stirring, until the garlic begins to brown, then add the curry powder. Cook, stirring, for aroma, then add the peppers and a pinch of salt and pepper.
Cook until the peppers begin to soften, then add the cream. Bring to a boil then reduce to a simmer. Cook for ten minutes, then remove from the heat. Correct the seasoning then cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.