Curry Base Sauce

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x


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!



  • 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


  1. Heat the oil in a large pot.
  2. Gently fry the onions for 5 minutes until softened.
  3. Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
  4. 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.
  5. Simmer for 15-20 minutes until all the vegetables are cooked and tender.
  6. Place the contents in a food processor and blend until smooth.
  7. Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.


  • 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!
  • Category: Side Dish
  • Cuisine: Indian


  • 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