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–+ servings

Curry Gravy Base

Basic curry gravy base.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Ingredient
Cuisine BIR, British, Indian, Indo-Chinese
Servings 12 Servings
Calories 379 kcal

Ingredients
  

  • 3 lb Onions Peeled, quartered, petaled
  • 8 cloves Garlic Peeled
  • 2 tbsp Tumeric
  • 2 tbsp Ginger Peeled, chopped coarsely
  • 1 pkg Cilantro Rinsed
  • 1 cup Vegetable oil
  • 12 cup Boiling Water
  • 1 can Diced Tomatoes 15 oz can
  • 1 ea Green Bell Pepper Washed, Seeded, Rough Chop
  • 1 tbsp All Purpose Seasoning See attached Recipe
  • 300 ml Coconut Milk Full fat
  • 3 tbsp Tomato paste
  • 4 tbsp Curry Powder See attached Recipe
  • 1 tbsp Dark Brown Sugar

Instructions
 

  • Peel and roughly chop the onions, peppers and either grate or mince the garlic and ginger
  • Add the oil and onions to the pot and fry to soften and, start to caramelize for 20 minutes, stirring frequently.
  • Add in the peppers, carrots, garlic, ginger, tinned tomatoes, tomato paste, and all the spices, stir well, then add in the water and sugar and combine
  • Bring to a boil, reduce heat and simmer for 30 minutes.
  • Add the coconut milk and simmer for an additional 30 minutes.
  • Using an immersion blender blend to a smooth consistaency, the gravy should be the consistency of thin soup.
  • Return to a low simmer and cook until the oil starts to render out ~ 30 minutes.
  • Then portion to 300ml (~2 cups) and freeze.

Notes

Just a curry gravy base.   An ingredient for many curries. 
Do note the various curry powder and All-purpose seasonings.  I am sure, these can be purchased from various online shops, but as I do not advertise said shops, we'll describe how to create our own.

Nutrition

Calories: 379kcalCarbohydrates: 17gProtein: 3gFat: 36gSaturated Fat: 29gSodium: 91mgPotassium: 401mgFiber: 3gSugar: 7gVitamin A: 129IUVitamin C: 14mgCalcium: 59mgIron: 3mg
Keyword Base, Curry, Gravy
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