Curry Sauce Recipe

This easy curry sauce recipe is a smooth sauce but is packed full of vegetables - it's incredibly versatile. (If you would prefer a curry sauce without vegetables, please see this alterative recipe.)  This recipe makes a big batch and so we recommend freezing in portion sizes suitable for your household. You can then pull it out of the freezer and use over meat or vegetables to make a simple curry or use as a pizza base, as a base for a puff pastry tart, over pasta or cold as a dip!  

This sauce is great for any fussy eaters - it's packed full of vegetables but is a smooth sauce.  

Ingredients:

2 onions, finely chopped

4 cloves of garlic, crushed

thumb size piece of ginger, grated

3 peppers, chopped

6 carrots, chopped

any veg you need to use up 

4/5 tsps Goan Blend

2 tins tomatoes

Fresh Coriander

Salt and pepper

Method:

1. Soften the onions until translucent then add in the ginger and garlic and cook for 2 minutes
2. Add the peppers and carrots (and any other vegetables), add a little salt then put the lid on and cook for a few minutes on a low heat to soften the vegetables slightly.
3. Add a splash of water then the Goan Spice (you could use any of our blends here).  Cook for a minute or so, then add in the tomatoes.  If the mixture is very thick, add in a little stock or water to loosen.
4.  Cook gently until the veg are cooked through and the sauce is thickening and tasty.   Add the chopped coriander
5. Whizz up the sauce to disguise vegetables!  Add more liquid to achieve the desired consistency. 
6. Taste and season well with salt and pepper.
7. You now have a seriously useful sauce.  Freeze in batches.

Add to baked chicken breasts or left over roast chicken for a curry. Or over chicken skewers.  For a vegetarian alternative, serve over roasted sweet potato chunks or fat strips of grilled aubergines.

For an alternative curry sauce with cream, try this.

Delicious over lamb koftas!