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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Once made this can be frozen for up to 2 months. Ideal for a quick meal, combine with meat or veggies of your choice Ingredients:
3 tablespoons vegetable oil |
500 g onions, finely chopped |
6 garlic cloves, peeled and chopped |
1 inch gingerroot, peeled and finely chopped |
2 tablespoons madras curry paste |
400 g canned chopped tomatoes |
Directions:
1. Heat oil in a large shallow pan.
2. Throw in onions and cook for 10 mins, or until soft.
3. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
4. Stir in curry paste and cook for another minute.
5. Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
6. Give it a good stir and bring to the boil.
7. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
8. Will keep for 1 week in the fridge or freeze for up to 2 months.
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