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1. Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
2. Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

Latest comments and suggestions

• dave williams

  02 January 2008

  dave williams commented on this recipe

  Unbelievable. I worried when I added the litre of water but after about 40 minutes of reducing (not the 10 minutes mentioned in the recipe) I was left with a beautiful (hot!) sauce that you could use in any number of ways. I served it with the one-pot chicken biryani - also on here. You wont be left with a litre of sauce so dont count on freezing any. You'll make it once and it will become a staple, trust me.

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• dave williams

  02 January 2008

  dave williams rated this recipe

  

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• hdcy2k

  13 February 2008

  hdcy2k commented on this recipe

  using madras paste is just cheating!

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• Melanie Day

  09 March 2008

  Melanie Day commented on this recipe

  I am always dissapointed when recipies use curry paste - its not real cooking.

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• alizon

  10 March 2008

  alizon commented on this recipe

  Likewise i thought omg what a lot of water took a good 50 minutes to reduce, but was good. We also had it with the biryani recipe on this site. which was a real treat.

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• Fab food

  29 March 2008

  Fab food commented on this recipe

  This is a bit like uploading a recipe for steak pie and saying:- Ingredients:- Fray Bentos Steak Pie Method:- Cook it. Eat. Lazy stuff, try cooking a real curry people!

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• Fab food

  29 March 2008

  Fab food rated this recipe

  

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• recipes

  03 April 2008

  recipes commented on this recipe

  stop being such cookery snobs, its a quick recipe for busy days.

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• Sharene

  05 April 2008

  Sharene commented on this recipe

  I agree. The clue is in the title for "basic" curry sauce. It's a great recipe for people like me - a busy, working mum who wants to make decent meals for my family. That's what I like about Good Food and even Delia recognises that some of us need to cheat! Unlike making a "real" curry, it uses store cupboard ingredients, great for cooking on a budget. I add fresh spinach and prawns or lentils and it's nicer than a takeaway.

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• Glenys

  05 July 2008

  Glenys rated and commented on this recipe

  

  How can anyone say this is not a good recipe - it may not be the most complex or use a vast array of ingredients but it is very effective. Its an easy and cheap meal whatever way you use this recipe and I would recommend anyone to give it a try for themselves and not pay any heed to some of the comments already made!!!!!

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• clare40

  30 July 2008

  clare40 rated and commented on this recipe

  

  I found this both easy to make and delicious, we used Balti curry paste!

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• Emmy-Lou

  10 October 2008

  Emmy-Lou rated and commented on this recipe

  

  Would usually agree with other comments about 'cheating' using a curry paste, however, this is just one of the ingredients and after a busy day it was quick and easy to make. I added left over chicken from the Sunday roast and it worked a treat.

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Ingredients

• 3 tbsp vegetable oil
• 500g onions , finely chopped
• 6 garlic cloves , peeled and chopped
• large knob root ginger peeled and finely chopped
• 2 tbsp Madras curry paste
• 400g can chopped tomatoes

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Difficulty and servings

Makes 1 litre

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Freeze for up to 2 months

Ingredients

• 3 tbsp vegetable oil
• 500g onions , finely chopped
• 6 garlic cloves , peeled and chopped
• large knob root ginger peeled and finely chopped
• 2 tbsp Madras curry paste
• 400g can chopped tomatoes

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