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
1 TBSP Garam Masala
1 1/2 TBSP Mild Curry Powder
1/2 TBSP Kasmiri Chilli Powder
3 TBSP Tomato Puree
Salt & Pepper
Peel ginger & garlic and puree to a paste in a blender with a little water to loosen.
Heat oil in a large pan.
Add Onions, Carrot, Cabbage & Ginger/Garlic paste, cook gently for 15 - 20 mins with lid on stiring occasionally.
Stir in all ground spices and tomato puree. Mix well.
Add water to pan until veg is covered. Season with salt & pepper.
Bring to the boil then cook on low for 45 mins skimming off any surface scum with a spoon when needed.
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.