- 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.