Curry sauce
Curry sauce recipe in the curry category
Recipe ingredients:
- 5 tablespoons vegetable oil
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 3 fresh green chillies, deseeded and thinly sliced
- 1 handful curry leaves
- 2 thumb sized pieces of fresh ginger, peeled and coarsely grated
- 3 onions, peeled and chopped
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 6 tomatoes, chopped
- 1, 14 fl. ounces, tin coconut milk
- Salt
- 1 3/4 pounds mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Recipe method:
- Heat the oil in a pan and when hot add the mustard seeds.
- Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger.
- Stir and fry for a few minutes.
- Using a food processor, chop the onions and add to the same pan.
- Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
- Using the same food processor, pulse the tomatoes and add these to the pan.
- Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk.
- Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
- Take this sauce as a base.
- Add all your veg to the sauce at the beginning when you add your onions.
- Continue to cook as normal and simmer until tender.