Basic curry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 litre
Skip to ingredients
- 3 tbsp vegetable oil
- 500g onionfinely chopped
- 6 garlic clovespeeled and chopped
- large knob root gingerpeeled and finely chopped
- 2 tbsp Madras curry paste
- 400g can chopped tomato
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
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.
step 2
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.
