Name: Basic curry sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 1 litre
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 500g onion finely chopped; 6 garlic cloves peeled and chopped; large knob root ginger peeled and finely chopped; 2 tbsp Madras curry paste; 400g can chopped tomato

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Basic curry sauce

Basic curry sauce

Good Food team

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Makes 1 litre

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.20 ratingsRate

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Make batches of this versatile curry sauce

Freezable (Freeze for up to 2 months)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp vegetable oil
500g onion

finely chopped
6 garlic cloves

peeled and chopped
large knob root ginger

peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 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.
step 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.

RECIPE TIPS

SHORTCUT CHICKEN CURRY

Heat 1 tbsp vegetable oil in a pan, tip in 450g skinless chicken breast cut into bite-size pieces and cook 5 mins. Add in 250g cooked potatoes, cut into chunks and 200g frozen spinach. Pour over 1 batch (250ml) Basic curry sauce and cook for 5-10 mins until chicken is cooked through and sauce has thickened. Stir through 3 tbsp thick yogurt and serve. Or substitute the chicken for 500g of cubed lamb steak.

Recipe from Good Food magazine, April 2006

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A star rating of 4 out of 5.20 ratings

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