Breadcrumbs | Pumpkin Curry | Mint Lassi | Jerk Cauliflower | Red Lentil and Pumpkin Dahl | Red Curry Paste | Fake Beef Chilli | Naan Bread | SpiceTheWorld Curry Sauce |
SpiceTheWorld Curry Sauce
A good base for other recipes in this book
Serves 12 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 50 Minutes
| Ingredients |
| 2 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 5 cm Ginger, thinly sliced |
| 4 Garlic Cloves, sliced |
| 2 Green Chillies, chopped |
| ½ tsp Turmeric |
| ½ tsp Cumin |
| ½ tsp Coriander |
| 120 ml Water |
| 5 tbsp Passata |
| Method |
| Heat the oil in a heavy pan. |
| Add the chopped onion and stir for a few minutes with the heat on high. |
| Add the ginger, garlic and green chillies. |
| Stir for 30 seconds then put the heat down to low |
| Cook for 15 minutes stirring from time to time. |
| Add the turmeric, cumin and coriander and cook still very gently for a further 5 minutes. |
| Take off the heat and cool a little. |
| Now put 120 ml cold water in a blender and add the contents of the pan. |
| Then add the tomatoes and whiz it all up. |
| Put the puréed mixture back into the pan and cook for 25 minutes on a medium heat. |
| You can add a little hot water if it starts to catch on the pan but the idea is to gently fry the sauce. |
| Store until needed. |