How to Use “Curry in a Hurry”

Vegetables in a Hurry

Select one or more vegetables, such as:

• potatoes
• cauliflower
• green beans
• leafy greens
• okra
• onions
• tomatoes

Heat ghee/oil in a pan over medium heat. Add rinsed and chopped vegetables. Then add one spoonful at a time of Curry in a Hurry until vegetables are lightly coated. Sauté until vegetables are cooked. Season with salt and pepper to taste. Optionally, garnish with cilantro and sprinkle with garam masala.

As a Marinade

Use at least 3-4 TBSP per 1 lb of meat, such as chicken, beef, pork, or lamb. Thoroughly coat meat on all sides, and marinate in the refrigerator for 1-4 hours. Season with salt and pepper to taste, and then cook completely before serving.

As a Sauce

Melt 4 TBSP ghee and stir in 1 tsp Curry in a Hurry. Drizzle on top of meat or veggies.

A few more ideas…

• Stir into hot rice or lentils.
• Fry cubed meat in ghee. Then mix 2 teaspoons of Curry in a Hurry with 15 oz of coconut milk, and pour over meat. Simmer on low, covered, for 40-60 minutes or until meat is tender and thoroughly cooked. Season with salt and pepper. Serve with rice and garnish with cilantro. Optionally, add sugar or honey to make a sweeter curry.
• Toss roasted vegetables from the oven with melted ghee and a few spoonfuls of Curry in a Hurry—just enough to lightly season the veggies. Return to oven for 5-8 more minutes for a final crisp.