1/2 C canola oil
1/4 - onion, chopped into large pieces
2 - garlic cloves, peeled and crushed
2 - slices fresh ginger (1/4 inch thick)
1/4 t turmeric
2 - cardamom pods, crushed
1 - clove
1 - cinnamon stick, 2 inches long
0 - pinch of nutmeg
Combine all the ingredients in a small saucepan. Bring to a simmer; reduce the heat to very low and simmer for 10 minutes, stirring occasionally. Let the oil sit for another 20 minutes to allow the flavors to develop. STrain the oil through a fine mesh sieve and store in the refrigerator.
From Vegan Lunch Box
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