Basic Curry Sauce
Sauteed onions, garlic, and ginger come together with aromatic Madras curry paste and tangy tomatoes in this flavorful curry base. A touch of warmth and a hint of spice create a versatile sauce that can elevate any dish. Perfect for meal prep, this sauce can be stored in the fridge for a week or frozen for up to two months, making it a convenient addition to your kitchen repertoire.
— Constant Cookbook
Ingredients
- 3 tbsp vegetable oil
- 500g onions , finely chopped
- 6 garlic cloves , peeled and chopped
- large knob root ginger peeled and finely chopped
- 2 tbsp Madras curry paste
- 400g can chopped tomatoes
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Makes 1 litre
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