Curry sauce

From Cookipedia

Curry sauce
Curry sauce
Curry sauce, served with roasted butternut squash and pitta bread
Servings:Serves 4
Calories per serving:824
Ready in:5 hours, 15 minutes
Prep. time:15 minutes
Cook time:5 hours
Difficulty:Easy
Recipe author:Chef
First published:5th November 2018
This recipe makes just about 3 x 500g [2 person] bags, ideal for freezing
Butternut squash - roasted at 200°C [400°F] for one and a half hours - perfect!
Curry sauce after slow-cooking for 5 hours
Curry sauce, ready to cook

I recently made a simple curry sauce and it was so good, I thought I would make a note of the exact ingredients so I can easily reproduce it.

It makes a nice rich sauce once blended.

The recipe below makes about 1500 grams of curry sauce which we split into three 500 gram portions and vacuum seal and freeze for later use. A 500g portion is ideal for two people once meat or fish is added.

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


Method

  1. Mix all of the dried ingredients together so they can be added in one go
  2. 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 tinned tomatoes, coconut milk and kidney beans
  6. Mix well and add to the slow cooker on a low setting
  7. Slow cook for 5 hours
  8. Blend to a fine sauce using a stick blender.

Serving suggestions

We served this with roasted butternut squash, baked for 90 minutes at 200° C

Variations

This works as a vegetarian curry sauce but would work equally well with meat or fish.

I would be inclined to add any meat at the start of the slow-cooking process, but I would add fish or prawns just for the final hour, to prevent over cooking.

Canned mixed beans or chick-peas would make a nice change.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.