Chutneys/Sauces
Curry Sauce
A versatile batch curry base made from onions, tomatoes, chillies, ginger and garlic.
From Yasmin’s Kitchen
This curry sauce is designed to be made in bulk, stored in jars in the fridge and used as a shortcut for future curries. It can also be frozen.
Once the base is ready, simply add the spices and other ingredients needed for whichever curry you are making.
What you’ll need
Ingredients
- 3 medium onions, sliced
- 3 x 400g tins tomatoes, or equivalent fresh tomatoes
- 7-9 green chillies
- 2 inches ginger, peeled
- 1 garlic bulb (about 6-8 cloves), peeled
- 2-3 tbsp oil
Step by step
Method
- Heat the oil in a saucepan, add the onions and fry until golden-brown, then leave to cool slightly.
- Blend the fried onions with the tomatoes, chillies, ginger and garlic until smooth.
- Transfer the sauce into clean airtight jars.
- Store in the fridge, or freeze in suitable portions.
Helpful notes
Tips
- For a single curry, use approximately 1 onion, 1 x 400g tin tomatoes or 3-4 fresh tomatoes, 1-2 green chillies, 2 garlic cloves, 1/2 inch ginger and 1 tbsp oil.