Basic Curry Sauce

Once made this can be frozen for up to 2 months. Ideal for a quick meal, combine with meat or veggies of your choice

• Ready In: 40 mins
• Yields: 1 litre

Ingredients

• 3  tablespoons  vegetable oil
• 500  g onions, finely chopped
• 6  garlic cloves, peeled and chopped
• 1  inch gingerroot, peeled and finely chopped
• 2  tablespoons  madras curry paste
• 400  g  canned chopped tomatoes

Directions

1. Heat oil in a large shallow pan.
2. Throw in onions and cook for 10 mins, or until soft.
3. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
4. Stir in curry paste and cook for another minute.
5. Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
6. Give it a good stir and bring to the boil.
7. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
8. Will keep for 1 week in the fridge or freeze for up to 2 months.