CURRY SAUCE

This is when I make the sauce in bulk, meaning I make it and fill jars and keep it in the fridge, It will keep for a couple of weeks at least and a great way of saving time when you are about to make curries. Just add other ingredients when you need to use the mixture and you will have a lovely meal ready in no time at all. The sauce can also be frozen.

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Suitable for: Gluten free  

Prep: 15 mins, Cooks In: 15 mins

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Ingredients:
3 medium sliced onions
3 tomato tins or can use fresh tomatoes (1 tin - 400g)
7 to 9 green chillies 
2 inch peeled ginger
1 garlic bulb (6-8 cloves peeled)
2 – 3 tbsp oil

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Method:

1. Heat oil in saucepan , add chopped onion and fry until golden brown, leave to cool

2. Add all the ingredients into liquidiser/food processor and blend

3. Put the sauce in airtight jars

4. Keep the jars in the fridge

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Please note if you want to make one curry follow the same method however reduce your ingredients to:

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• 1 onion, 1 tomato tin or (3/4 fresh tomatoes)

• 1/2 green chillies

• 2 garlic cloves

• ½ inch peeled ginger

• 1 tbsp oil