This low fat curry sauce is proof that restaurant style curries can be healthy!
Almost every Indian curry restaurant has it’s own base curry sauce which is made in large pots and used as a base for many different curries.
Simply by adding different ingredients to the house curry sauce, Indian chefs can quickly and easily create the majority of their curry dishes from korma to jalfrezi to vindaloo.
Usually the base sauces contains lots of mouthwatering ghee which gives the sauce a rich taste that curry lovers have grown to love.
Remember this is a base curry sauce. It is quite bland like a stock!
You can use this low calorie version of my curry sauce with any of my restaurant style curries.
This curry sauce recipe makes enough for about three 4 person curries. It will keep in the fridge for about three days and also freezes well.
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
For international orders, please check out The Book Depository and choose your currency.
- 10 tennis ball sized cooking onions - finely sliced
- 2 inch piece of ginger - finely sliced
- 10 cloves of garlic - smashed in their skins
- 3 pints water (1½ litres water)
- 400ml chopped tomatoes
- 1 carrot - grated
- 1 red bell pepper
- 1 cup shredded cabbage
- 2 tablespoons olive or rapeseed oil
- 1 tablespoon turmeric
- 1 teaspoon cumin powder
- 1 tablespoon paprika
- Place the garlic and ginger with about one pint of the water in a blender and blend to a smooth paste.
- Place the onions, carrot, red pepper and cabbage in a large heavy bottomed saucepan and cover with the rest of the water and the garlic and ginger mixture.
- Bring to a boil and then turn the temperature down and simmer for about 30 minutes.
- Allow to cool for a few minutes. Add the chopped tomatoes and then blend until very smooth in a blender. You may need to do this in batches.
- By very smooth I mean silky smooth. I often blend the sauce for about three minutes.
- Wipe the saucepan clean and add the vegetable oil. Sprinkle in the turmeric and paprika and fry over medium heat for about a minute. The turmeric will darken slightly.
- Pour in the sauce and bring once again to a merry simmer then reduce the heat and simmer for about twenty minutes.
- Use immediately or store in the fridge for up to four days or freeze.