Big-batch Curry Sauce

 

Makes 6 litres. Perfect for when you want to create an authentic, homemade curry on a winters evening. Great for freezing!

 

Makes 6 litres

Cooking time: 1 ½ hours

 

Ingredients

 

 

15 onions, roughly chopped

1 tsp salt

3 carrots, peeled and chopped

120g white cabbage, chopped finely

1 red pepper, deseeded and diced

1 green pepper, deseeded and diced

1 tin of chopped tomatoes

8 cloves of garlic, chopped up small

A smallish chunk of fresh ginger, chopped up small

1 pat of unsalted butter

3 tbsp garam masala

3 tbsp ground cumin

3 tbsp ground coriander

3 tbsp paprika

2 tbsp fenugreek

1 tbsp ground turmeric

 

Method

 

1. Add the onions and the rest of the vegetables, tomatoes, garlic and ginger. Pour in about 1 litre of water. Stir to coat and place over a medium heat. Bring to a simmer then reduce the heat to low. Cover and allow to simmer gently for about 45 minutes.
2. Now add another 2 litres of water and add the spices and the butter. Continue to simmer for a further 40 minutes. When the veggies are soft, you’re ready to blend.
3. Using a hand blender, blend for about 4 minutes or until the sauce is completely smooth, with no chunks and not at all grainy.
4. The sauce (about 3 litres) is quite thick, perfect for storing in the fridge or freezer. When used in your curries, you will need to add water, until it is about the same thickness as full-fat milk.
5. Use right away or freeze for up to 3 months.

 

Tip: Try using in our delicious organic chicken dhansak - a spectacular sweet and sour curry with lentils, pineapple and juicy organic chicken thighs.