Universal Curry Sauce

    Universal Curry Sauce


    16 people made this

    The great thing about this curry sauce is you can use it with a variety of vegetables or chickpeas. It also freezes well.

    Serves: 12 

    • 750g brown onions, chopped
    • 4 cloves garlic, crushed
    • 3 tablespoons grated fresh ginger
    • 1 (400g) tin diced tomatoes
    • 1 tablespoon turmeric powder
    • 2 tablespoons ground cumin
    • 1 tablespoon garam masala
    • 1 tablespoon curry paste
    • 1 teaspoon chilli flakes

    Preparation:15min  ›  Cook:1hour40min  ›  Ready in:1hour55min 

    1. Place onions and garlic into a large saucepan and add water to cover. Bring to the boil and then reduce heat to medium-low. Cover and simmer for 45 minutes. Add the ginger and continue simmering for 5 minutes.
    2. Puree the onion mixture in a food processor or blender, in batches, until smooth. Place a large saucepan over medium-high heat and pour in the diced tomatoes and spices. Bring to the boil, then pour in the onion puree. Reduce heat and simmer for 45 minutes.

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    Reviews (1)


    I have this recipe in my slow cooker at the moment with some chicken pieces, and i tell you its worth making just for the smell alone! Its easy, smells divine and is a family favourite in my house. - 28 Jul 2011

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