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Curry Base Gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • freeze overnight
  • Easy
  • Makes 8 portions (each portion serves 2)
This is a healthy great base gravy I make in a big batch then divide into portions and freeze for later use. You can use this base to create a wide variety of restaurant style currys in your own home. We call these healthy currys 'thindians'


  • 8 TBSP Olive oil
  • 1 Kg Onions Roughly Chopped
  • 1 Bulb Garlic
  • 1/2 White Cabbage Chopped
  • 2 Carrots Peeled & Chopped
  • 5" Ginger
  • 1 TBSP Garam Masala
  • 1 1/2 TBSP Mild Curry Powder
  • 1/2 TBSP Kasmiri Chilli Powder
  • 3 TBSP Tomato Puree
  • Salt & Pepper
  • Water


  • STEP 1
    Peel ginger & garlic and puree to a paste in a blender with a little water to loosen.
  • STEP 2
    Heat oil in a large pan.
  • STEP 3
    Add Onions, Carrot, Cabbage & Ginger/Garlic paste, cook gently for 15 - 20 mins with lid on stiring occasionally.
  • STEP 4
    Stir in all ground spices and tomato puree. Mix well.
  • STEP 5
    Add water to pan until veg is covered. Season with salt & pepper.
  • STEP 6
    Bring to the boil then cook on low for 45 mins skimming off any surface scum with a spoon when needed.
  • STEP 7
    Leave to cool then puree with stick blender until smooth. Divide into freezer bags 2 ladle full at a time per portion. Freeze until needed.

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