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Curry sauce

Curry sauce

Serves:
8
Course:
Dinner
Prep:
5 mins
Cook:
14 mins
Total time:
19 mins

This is a great base curry sauce and can be used as it is. For a spicier curry, add half a teaspoon of chilli flakes to this recipe and for a creamier curry add 100ml of cream at the end. If you have any fresh herbs, such as coriander or parsley, finely chop these and add them to the sauce towards the end of the cooking time for your own signature sauce

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Nutritional Information

  • KCalories
    539.7
  • Protein (g per Serving)
    10.7
  • Carbohydrates (g per Serving)
    54.7
  • Fibre (g per Serving)
    7
  • Fat Contents (g)
    31.4
  • Sugars (g per serving)
    38.3

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion,finely diced
  • 3 garlic cloves, peeled and finely grated
  • 1 tbsp fresh root ginger, peeled and finely grated
  • 2 tbsp curry powder
  • 2 tbsp tomato purée
  • 1 tbsp caster sugar
  • 1 tin of tomatoes
  • 400ml water, or gluten free stock*
  • Salt and pepper to taste

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Heat the oil in a non-stick frying pan and very gently fry the onion for five minutes.

  2. Add the garlic and ginger and cook for a further minute, stirring constantly. Don’t allow them to brown.

  3. Stir in the curry powder and tomato purée, cook for one minute.

  4. Add the sugar, tinned tomatoes and water or stock and bring to a simmer.

  5. Season to taste with salt and pepper.