Basic curry sauce
Basic curry sauce requires approximately 40 minutes from start to finish. One serving contains 739 calories, 14g of protein, and 44g of fat. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 1 and costs $2.91 per serving. It is a rather inexpensive recipe for fans of Indian food. It works well as a sauce. 19 people found this recipe to be scrumptious and satisfying. This recipe from BBC Good Food requires canned tomatoes, curry paste, garlic cloves, and onions. With a spoonacular score of 94%, this dish is outstanding. Similar recipes are The Basic Chicken Curry, Basic Indian Curry with Paneer, and Speedy Malaysian Chicken Curry (ft. A1 Meat Instant Curry Sauce).
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
400g can chopped tomatoes
2 tbsp Madras curry paste
6 garlic cloves, peeled and chopped
large knob root ginger peeled and finely chopped
500g onions, finely chopped
3 tbsp vegetable oil
Equipment:
frying pan
Cooking instruction summary:
Heat oil in a large shallow pan.Throw in onions and cook for10 mins, or until soft. Tip in thegarlic and ginger, then cook fora further 2 mins, watching thegarlic doesn’t burn. Stir in currypaste and cook for another min.Now pour in 1 litre of cold water,the tomatoes and 1 tsp salt. Give ita good stir and bring to the boil.Cook the sauce over a high heatfor about 10 mins, or until theliquid has reduced by a third. Will keep for1 week in the fridge or freeze forup to 2 months.
Step by step:
1. Heat oil in a large shallow pan.Throw in onions and cook for10 mins, or until soft. Tip in thegarlic and ginger, then cook fora further 2 mins, watching thegarlic doesn’t burn. Stir in currypaste and cook for another min.Now pour in 1 litre of cold water,the tomatoes and 1 tsp salt. Give ita good stir and bring to the boil.Cook the sauce over a high heatfor about 10 mins, or until theliquid has reduced by a third. Will keep for1 week in the fridge or freeze forup to 2 months.
Nutrition Information:
covered percent of daily need
