Name: Basic curry sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 500g onion finely chopped; 6 garlic cloves peeled and chopped; large knob root ginger peeled and finely chopped; 2 tbsp Madras curry paste; 400g can chopped tomato

Ingredients

3 tbsp vegetable oil

500g onion finely chopped

6 garlic cloves peeled and chopped

large knob root ginger peeled and finely chopped

2 tbsp Madras curry paste

400g can chopped tomato

Instructions

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.

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.