This recipe creates the base for most of my “gravy” based curry dishes, it’s easy to make and freezes very well for pulling out at a moment’s notice when you’ve had a long day at work and fancy a quick but tasty curry.
Dairy Free Indian Curry Base
This recipe creates the base for most of my "gravy" based curry dishes, it's easy to make and freezes very well for pulling out at a moment's notice when you've had a long day at work and fancy a quick but tasty curry.
Put all the ingredients except the tomatoes into a big pan with the water, bring to the boil and then turn down the heat so that the base is just simmering, if you're worried about it splashing/spitting then cover with a lid. Let it simmer for 1 hour.
Stir in the tomatoes and simmer for another 20 minutes.
Turn off the heat and leave the pan to cool for about 30 minutes.
Blend it all up with a hand blender.
Empty out into a suitable container, clean the pan and then tip the base back into the pan and simmer for about an hour or until all of the oil has started to rise to the surface.
Turn off the heat, mix everything up again with a big spoon, let it cool and then use straight away or freeze it in pour and store bags.