BASIC RED RECIPES

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BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES



Basic curry sauce recipe | Jamie Oliver curry recipes image

This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies

Total Time 1 hours 10 minutes

Number Of Ingredients 21

100 g red lentils
2 medium onions peeled and roughly chopped
3 medium carrots roughly chopped
1 red pepper deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic peeled and roughly chopped
70 g fresh ginger peeled and roughly chopped
6 stalks coriander chopped
1 whole red chilli deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400 g tinned plum tomatoes
300 ml water
200 ml tinned coconut milk
salt
freshly ground black pepper

Steps:

    1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
    2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
    3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
    4. Tip Any surplus sauce can be frozen to use at a later date.
    5. This recipe is from School Dinners.

Nutrition Facts : Calories 86 calories, FatContent 4.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 2.7 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0.02 g salt, FiberContent 3.5 g fibre

BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES



Basic tomato sauce | Jamie Oliver tomato sauce recipes image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 8

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil or marjoram
extra virgin olive oil

Steps:

    1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
    2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
    3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
    4. Pick the basil or marjoram and roughly chop, then add to the pan.
    5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre

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BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES
This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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    1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
    2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
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    4. Tip Any surplus sauce can be frozen to use at a later date.
    5. This recipe is from School Dinners.
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BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES
This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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