THICK CURRY SAUCE RECIPE RECIPES
BASIC CURRY SAUCE RECIPE - BBC GOOD FOOD
Make batches of this versatile curry sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn’t burn. Stir in curry paste and cook for another min.
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.
Total Time 50 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.
Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre
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BASIC CURRY SAUCE RECIPE - BBC GOOD FOOD
Make batches of this versatile curry sauce
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Indian
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Indian
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
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