A Basic Curry Broth

Directions

1. 1
   Using a food processor, chop all vegetables into small pieces.
2. 2
   Melt butter in a large stockpot.
3. 3
   Add curry powder, stir to combine.
4. 4
   Add chopped veggies to stock pot, stirring to coat.
5. 5
   Cook for 30 min, stirring often to prevent burning or sticking.
6. 6
   Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
7. 7
   Strain the broth through a sieve set over a large heatproof bowl.
8. 8
   Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
9. 9
   Discard the veggies.
10. 10
    The broth may be refrigerated for up to a week, or frozen for up to a month.