Quick Easy Base Curry Sauce

    Quick Easy Base Curry Sauce
    Quick Easy Base Curry Sauce
    Quick Easy Base Curry Sauce

    Quick Easy Base Curry Sauce


    October 26, 2018

    • Prep: 10 mins
    • Cook: 20 mins
    • Yields: Makes about 1.5 litres/6 cups (7-8 portions)


    2 tbsp rapeseed oil or melted ghee


    3 brown onions (about 600g/1lb 5oz), finely chopped

    1/4 red pepper (bell pepper), diced

    1 tbsp mixed garlic and ginger paste

    1 large tomato, diced

    1/2 tsp ground cumin

    1/2 tsp ground coriander

    1/2 tsp paprika

    1/4 tsp ground turmeric

    1/4 tsp ground fenugreek

    1 litre (4 cups) water, for thinning


    1Heat the oil over medium–high heat in a medium saucepan.

    2When hot, toss in the chopped onions and red pepper (bell pepper) and sauté for about 5 minutes until the onion is soft and translucent but not browned.

    3Add all the remaining ingredients except the water or stock, and stir it all up well.

    4Fry for a further 30 seconds or so, then add 250ml (one cup) water.

    5Turn up the heat and simmer for 5–10 minutes until the water has evaporated by half and your veggies are nice and soft.

    6Add another 250ml (one cup) water and blend this mixture – either with a hand-held blender or countertop blender – until very smooth.

    7Depending on the blender you use, this can take a couple of minutes.

    8Once smooth, add another 500ml (two cups) water.

    9The sauce should be about the same consistency as full fat milk, so add more water if needed.


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