Indian Curry Sauce (base)
Based on the 'Simple Curry Sauce' recipe from My Favourite Recipes book series: 'Simple Curries' and The Curry Guy's base Curry Sauce
This curry sauce is great to make in bulk and then freeze. When you are ready to use it, just add any meat and/or veg and heat until it's cooked through.
Ingredients
Get all weights!!!!
1kg Onions, roughly chopped
200g Carrots, peeled and roughly chopped
200g Cabbage, roughly chopped
85g (1 large) Red Bell Pepper, deseeded and diced
85g (1 large) Green Bell Pepper, deseeded and diced
200g (about 4) Tomatoes, chopped
2 Tbsp Cumin Seeds
2 Tbsp Coriander Seeds
1 Tbsp Fenugreek Seeds
1½ Tbsp Garam Masala
1½ Tbsp Paprika
½ Tbsp ground Turmeric
1 tsp Salt
250 ml (1 cup) Vegetable Oil
2 Tbsp garlic, minced (get unpeeled gram weight)
2 Tbsp Ginger, minced (get unpeeled gram weight)
Method
Saute the onions in the oil in a large pot over medium to high heat.
Once the onions are translucent, add the remaining vegetables, salt and just enough water to cover.
Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
While the vegetables simmer, gently toast the whole seed spices (Coriander, Cumin and Fenugreek seeds) in a frying pan over medium high heat. Keep the spices moving and don't allow to burn.
Transfer the spices to another vessel to cool.
Crush the toasted seeds in a spice blender or pestle and mortar.
Once the vegetables have simmered for 45 minutes, add the all the remaining ingredients.
Simmer for another 30 minutes.
Use a stick blender to blend until the sauce is smooth.
At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as single cream.
Use immediately or freeze in small portions for use later.
Notes
© 2025. Feel free to use any of these... if you invite us to the tasting!