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Base Curry Sauce (Indian)

4 large onions, chopped  

Vegetable oil  

6 cloves chopped garlic  

1 ½ inch cube fresh ginger chopped  

2 green and 2 red chillies chopped  

1 tbsp ground coriander  

2 tbsp ground paprika  

1 tbsp cumin powder  

2 tsp turmeric  

2 tins chopped tomatoes  

750 ml water  

2 tsp salt


In a large pot heat the oil, garlic, ginger and chillies  

Add the coriander, cumin, paprika and turmeric and stir to make a paste.  

Cook about 30 seconds.    

Add onions and salt.

Cook fo 5-7 minutes to soften onions.

Stir frequently.

If spices stick, add a tablespoon of water.    

Add tomatoes.

If using whole tomatoes chop them before adding.

Add a tomato can full of water.  

Stir the water into the sauce and bring to a boil.

Cover, reduce heat to low, and simmer about an hour.    

Remove from heat and allow to cool.  

Puree to a smooth sauce using a blender or immersion hand-blender..

Divide into equal sized portions. Use within 8-10 days, or freeze

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