Taking a little time to pre-make a flavourful curry base, makes dinner preparation so much quicker and easier, without sacrificing flavour.
Freeze in portioned containers or freezer bags and use to flavour curry, Chili, Shakshuka, etc…
- 2 medium onions, peeled and roughly chopped
- 3 medium carrots, roughly chopped
- 1 yellow pepper, deseeded and roughly chopped
- olive oil
- 6 cloves garlic, minced
- 70 g fresh ginger, minced
- 6 stalks coriander, chopped
- 1 whole jalapeño, roughly chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon ground black pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 28 oz (796 ml) tin of crushed tomatoes (or passata)
- 8 oz (250 ml) water
- 14 oz (400 ml) tin light coconut milk
- freshly ground black pepper
Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander, and jalapeño. Fry gently for 8-10 minutes until the onions start to soften.
Add the tomatoes and water, then simmer for 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender (or add to carefully to a blender). Season to taste with salt & pepper. Set aside to cool then use as required.
Note: This recipe makes about 7 cups. Freeze what you don’t need to use later.
This flavourful curry base was used in my Roasted Vegetable Curry recipe.