Universal Curry Sauce
Universal Curry Sauce
The great thing about this curry sauce is you can use it with a variety of vegetables or chickpeas. It also freezes well.
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour40min ›
Ready in:1hour55min
- 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.
- 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 and Ratings
Global Ratings:
(14)
Reviews in English (13)
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
AWESOME! I put all the ingredients in my slow cooker, used veggie broth instead of water, added a few tablespoons of butter, and simmered all day. Didn't puree anything; the onions broke down on their own over time. A couple hours before dinner I quickly sauteed some cubed potatoes for a few minutes and then added them and a can of garbanzo beans. Let it simmer for a couple hours more and we had the perfect curry! It was SO GOOD-smelled amazing in the house while cooking and the taste was perfect. It was quite spicy but we like it that way. Served with basmati rice and naan. This will be a favorite and so easy and adaptable too! Thanks for the great recipe! - 14 Nov 2007 (Review from Allrecipes USA and Canada)
Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the food processor and then cooking, rather than cook then puree. I served with chicken over rice...yum~ - 03 Mar 2008 (Review from Allrecipes USA and Canada)
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