Ingredients

The following ingredients have 4 Servings
  • 3 shallots ((large))
  • 3 heads garlic
  • 6 inches ginger root ((or more if you like))
  • 1 teaspoon salt
  • 1 tablespoon curry powder ((mild))
  • 1 tablespoon turmeric
  • 1/4 cup cilantro ((washed, de-stemmed and packed))
  • olive oil ((to dribble on the veggies))

Instruction

  • Pre heat oven to 375 degrees F
  • Cut 3 large pieces of foil
  • Cut the ends off the shallots and peel them. Place on the foil and cut crosses in the sides, don't cut all the way through the shallot. Dribble olive oil over the shallots
  • Cut the top of the garlic off and take off any extra paper from the heads. Place the garlic with the cut side up on the foil and dribble oil over them
  • Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
  • Fold the foil over the vegetables and seal each into packets
  • Bake the ginger for 20 minutes and remove when soft. Continue baking the garlic and shallots for 10 more minutes until they too are soft
  • Open foil packets and add the ginger, garlic, shallots, cilantro, salt, curry and turmeric to the food processor. You will need to squeeze the garlic out of the cloves so be careful not to burn yourself. I usually don rubber gloves (that you wash dishes with) and squeeze as much as the soft garlic out as I can
  • Place the lid on the processor and process for at least 2 minutes or until the curry has been combined. You may have to open the lid and scrape down the sides
  • Store in a glass jar until use
  • Make a nice curry dish
  • Smile
  • Enjoy