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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 1 |
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An adaptation from that works - this is the base sauce for many of the curries I will be posting over the next few weeks. This sauce will freeze so multiply it up and freeze down for quick curries. Ingredients:
1 onion, coarsely sliced |
4 garlic cloves, finely chopped |
1/2 cup passata |
1 teaspoon turmeric powder |
1 teaspoon garam masala powder |
1/2 teaspoon green cardamom seeds |
4 tablespoons vegetable oil |
1 cup water |
1 pinch salt |
Directions:
1. Fry the onions in the oil on a medium heat until the onions are soft and translucent (5mins).
2. Add garlic and saute for 1 minute.
3. add Tomatoes and cook for a further 3 minutes.
4. Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
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