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Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Low residue diets limit tomato skins and seeds. Tomato paste is smooth, with the skins and seeds already removed, and the recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low Residue. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 3/4 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced onions and cook, stirring occasionally, until deeply softened and golden brown, about 20–25 minutes. Reduce the heat if the onions begin to scorch at the edges.
Add the garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
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