16oz Punjabi Authentic Curry Girl Sauce

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 **Do not cook your protein first** 

Combine 5lbs of any raw protein with 1 jar of sauce, and .5 to 1 cup of water in medium saucepan, crockpot, or instapot. Cook on stove top for 1 hour; crockpot for 4.5 hours; or instapot for 20-30 minutes. Add finely chopped fresh cilantro when serving.

 

 

 

16oz  Punjabi Tikka Masala Sauce - Regular or Spicy

 

In a medium-large saucepan add 2tsp of coconut oil, then 5lbs of any bite sized protein. Lightly season with salt and pepper and sauté until fully cooked. Then add 1 jar of Curry Girl sauce and 1 (13oz) can of unsweetened coconut milk or dairy of choice. Simmer on low for 30 minutes, stirring occasionally.  Add finely chopped fresh cilantro when ready to serve.

 

Crockpot: Combine 4lbs of protein, 1 jar of sauce, and 1 can of unsweetened coconut milk or Dairy of choice. Cook on high for 4.5 hours. 

Add finely chopped fresh cilantro when ready to serve. 

 

*red food coloring can be added for a red-looking curry

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16oz Punjabi Marinating Sauce

 

Fancy dip: Combine 2 -16oz cans of mashed chickpeas per 4tbsp of marinade. Mix and serve with pita chips or raw veggies, or make Salsa following the instructions from the recipes tab

Fresh cilantro for garnish. 

 

Marinade:  Combine 5lbs to 7lbs of any protein to 1 jar of marinade in container. Let sit in refrigerator for 24 hours. 

Grill or bake until fully cooked. Coconut oil can be sprayed on meats cooked in the oven to avoid dryness.

Add fresh cilantro when served.

Try serving with cilantro rice (recipe below) and Naan bread!

 

Coconut cilantro rice

 

**Use rice cooker or stove top**

 

Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 1.5 cups of water, and 1/2 cup finely chopped fresh cilantro. 

Allow to cook per rice cooker or stove top directions

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