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Basic curry sauce

Basic curry sauce

A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 litre

Make batches of this versatile curry sauce

  • Freezable (Freeze for up to 2 months)
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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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

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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Overall rating

A star rating of 4 out of 5.17 ratings
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