Basic curry sauce

Makes enough Basic Curry Sauce for 7-8 Curries. This curry sauce can be frozen in batches and used in a diverse range of finished curry dishes. With the basic curry sauce prepared and ready for use, any of the curry dish can be created in around 10 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large stock pot and add thie vegetables. Stir-fry over a medium heat for 5-6 minutes.

Step 2

Add the water, tomato purée, garlic and ginger paste, coriander powder, cumin powder, turmeric, garam masala, fresh coriander, tinned tomatoes, creamed coconut block and salt.

Step 3

Bring the pan back to the boil on a high heat. Once boiling, reduce the heat to medium-low. Simmer for 1 hour.

Step 4

Using a hand blender, blitz the sauce. Continue blending for 2-3 minutes until no vegetable pieces remain and the sauce is completely smooth.

Step 5

Return the pan to the heat and simmer for a further 15 minutes. Add a little more water if necessary. The finished sauce should have the consistency of a thin soup.

Step 6

Allow the sauce to cool and pour into freezer safe storage tubs. Freeze in 200-300ml/7-10 fl oz batches for up to 3 months. Each batch will provide enough basic curry sauce for 1 portion of curry.