Description
Master the making of a British Indian restaurant curry base sauce from scratch. After this recipe, you will never go back to the jar stuff again. Enjoy!
Ingredients
Units
Scale
- 60ml (4 tbsp) vegetable oil
- 5 large onions, peeled and chopped
- 1 bulb garlic, all cloves peeled
- 10cm (4in) fresh ginger, peeled and chopped
- 2 carrots, peeled and chopped
- 1 green pepper, washed and chopped
- 1 red pepper, washed and chopped
- 400g (1 can) chopped tomatoes
- 500ml (2 cups) water
- 15ml (1 tbsp) curry powder
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 15ml (1 tbsp) ground turmeric
- 15ml (1 tbsp) ground fenugreek
- 15ml (1 tbsp) smoked paprika
Instructions
- Heat the oil in a large pot.
- Gently fry the onions for 5 minutes until softened.
- Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
- Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
- Simmer for 15-20 minutes until all the vegetables are cooked and tender.
- Place the contents in a food processor and blend until smooth.
- Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.
Notes
- I prepared 4 times the above quantity in a huge pot and now have lots of sauce stored in batches in my freezer. This will definitely make my life easier in the future when I need a curry fix as soon as possible!
- Roughly speaking, this recipe yields 1.65kg (6 cups) of curry base sauce. On average, you use 500ml (2 cups) of it in a curry, which means for 1 batch you'll be able to prepare 3 different curries serving 4.
- If you're struggling to get hold of any fenugreek, check out these fenugreek substitutes!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Indian
Nutrition
- Serving Size: 1
- Calories: 274
- Sugar: 14.6g
- Sodium: 45mg
- Fat: 15.4g
- Saturated Fat: 2.9g
- Carbohydrates: 33.3g
- Fiber: 9.2g
- Protein: 5.3g