Curry Sauce 6 litres

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Recipe review

Perfection!

5/5 We must eat a lot of curry - I make this every 3 months! Jerry, aka Chef)

Curry Sauce 6 litres
Curry Sauce 6 litres
Just some of the ingredients!
Servings:Serves 24
Calories per serving:138
Ready in:7 hours, 30 minutes
Prep. time:30 minutes
Cook time:7 hours
Difficulty:Easy
Recipe author:Chef
First published:26th May 2020
Catering Sized Curry sauce, ready to cook

This is the catering version of my curry sauce recipe that has been perfected over many, many years.

It's basically three times the quantity of the original recipe with a few extra ingredients.

This should make around 6 litres of curry sauce.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Method

  1. Mix all of the dried ingredients together so they can be added in one go.
  2. Using the 'StoveTop' option of the slow cooker fry the chopped onions in the olive oil, ghee and black pepper. In a wok, fry the onions for 5 minutes over a medium heat.
  3. Add the sliced garlic and stir fry for a minute or so.
  4. Stir in all of the dried ingredients and mix well.
  5. Immediately add the vinegar, tinned tomatoes and Coconut products.
  6. Mix well and add to the slow cooker on a low setting.
  7. Slow cook for 5 to 7 hours, add extra water if needed.
  8. Blend to a fine sauce using a stick blender.


Quantities for freezing

We vacuum seal the curry sauce in packets of around 500g which are good for two people once meat or vegetables are added. If you were making double quantities of this recipe you can make six 420g bags of curry sauce for the freezer.

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