Category
Curry
Servings
4
Author:
Jack Joseph
We are in pursuit of the perfect homemade curry sauce. As you probably know it’s really difficult to recreate an authentic Indian dish, but we think this is pretty close and it's utterly delicious, uses natural ingredients, and definitely worth sharing.
Remember this is the sauce base so you will need to add the main event. We recommend Chicken, King Prawns, or Cauliflower. All work wonderfully and will need to be marinaded and cooked separately and added in the below.
Ingredients
1 tbsp tomato puree
-
1 Tbsp medium curry powder/ tandoori masala
-
1 tsp turmeric
-
1tbsp fenugreek leaves
-
1tsp garam masala
-
1tbsp ground coriander
-
1tsp ground cumin
50g ground almond
50g ground coconut
-
400g Tomatoes
-
1 Onion
-
Half a Beet
-
3 Cloves of Garlic
-
Thumbsized of Chopped Ginger
200ml Veg Stock
Directions
Start the onions with some heated oil in the pan, bring to sizzle and reduce heat
After 3 mins add the garlic and chopped ginger
Mix in all the spices and add the ground coconut and almond after 3 minutes
In another pan add the chopped tomatoes and let them cook on a medium heat, add oil and stir.
Add in the tomato purée and continue to reduce.
In the onion base now add the grated beetroot, this is optional but highly recommended for colour and some added texture
Once the tomatoes have burst and are soft use the spatula to squash and stir to help the reduction whilst adding some more puree and oil
Add in your veg stock to the onions and spices
Once your sauce has a good consistency add in with the onions and spices and keep on a low heat for a further 10 minutes
Add a few more tsps. of medium curry powder (according to how you like your curry we would recommend 3 for medium spice)
Add your main event (we used chicken and cauliflower cooked separately and marinated in a madras spice)
Cook for a further 30-40 minutes on low and 20 minutes in add in the natural yogurt
Recipe Note
Enjoy alongside basmati rice