Joan'S Indian Curry

• 2-3C Brown Rice
• 1C Veggie or Chicken Broth
• 5T Salted Butter
• 1C Onions (Chopped)
• 6T Flour
• 2.50t Curry Powder
• 1.25t Salt
• 1.50t Organic Cane Sugar
• 1t Fresh Ginger (minced)
• 2C Milk or Half-&-Half
• 1t Fresh Lemon Juice
• Shrimp (or) Tofu (or) Beef (or) Roasted Potatoes & Cauliflower (or) ...

1. Measure & Combine/Mix Flour, Curry, Salt, Sugar & Ginger in one bowl
2. Cook Rice
3. Combine Broth & Milk, warm on stove (do not boil)
4. Melt butter, add onions, simmer until tender
5. Stir Flour/Curry mix into onion pan, mix thoroughly until dry ingredients are dissolved into a wet paste
6. Ladle warm Broth/Milk mixture into onion/curry/etc. paste, 2-3 ladles then mix thoroughly, repeat until broth/milk mix is used
7. Cook over medium heat for 5-ish more minutes, stirring until thickened to taste
8. Serve with Mango Chutney, Raita, chopped roasted peanuts or cashews, raisins as condiments
9. See introduction for introducing tofu/shrimp/meat/etc. as serving suggestions

brown rice, veggie, t, onions, t, curry, salt, sugar, ginger, milk, lemon juice, shrimp

Taken from www.epicurious.com/recipes/member/views/joans-indian-curry-50098441 (may not work)