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Curry Sauce: Image

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.

Suitable for: Gluten free  

Prep: 15 mins, Cooks In: 15 mins

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


  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

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

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

  • 1/2 green chillies

  • 2 garlic cloves

  • ½ inch peeled ginger

  • 1 tbsp oil

Curry Sauce: Text
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