Indian Curry Sauce Base

FREE RECIPE PREVIEW

Ingredients — preview

• 1 cup vegetable oil
• 2 pounds onion julienned
• 1 each red bell pepper diced
• 1 each green bell pepper diced
• 1 medium carrot peeled and chopped
• 1/4 head green cabbage chopped
• 4 tablespoons ginger purée
• 5 tablespoons garlic purée
• 1 tablespoon garam masala

Preparation — preview

1. Heat oil into a large heavy bottom saucepan to shimmering.
2. Add the onions, bell pepper, carrot and cabbage and cook over a medium heat, about 20 minutes.
3. When the onions are translucent, soft and the edges are beginning to brown, add the ginger and garlic purees and the rest of the spices except for the turmeric.
4. Add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables.
5. After 30 minutes, remove the mixture from the heat and allow to cool slightly.