Indian Curry Base for beginners

Indian Curry Base, Indian Curry Base for beginners, just nicole
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Indian Curry Base, Indian Curry Base for beginners, just nicole
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for every good Indian curry, You need a good Indian Curry Base

So before I can teach you the more intricate curries, I need to give you a good foundation, to build up the flavour you want in your dish.

There are literally 100s of versions of curry bases, don’t listen to the rumours that say, everything is based on one single base.

this base is a good allrounder because it ticks most of the boxes of the flavour profiles, that you get to expand on when you add the other, core ingredients to whatever curry you want to make.

But I am not going to sit here and tell you that it is the only one I ever use, because that isn’t true. This is a bare basic introduction to using this vegetable stock with attitude, to elevate your homemade curry dishes

it features black and green cardamom, cloves, Garam Masala, caraway seeds, cumin and so many more.

That all hit varying notes throughout the stock, from sweet to bitter, to citrus, to smokey

I always keep my stock very thick with a low water content, because I store mine for later use and water can degrade the spices over time.

I am really looking forward to showing you some more adventurous curries, made using this stock!

Cost and Nutrition

this can be a bit tricky as typically a 2 ladle portion will work out as follows

  • 104 Calories
  • 2g fat
  • 24g carbs
  • 3g protein

but then we are going to use each portion into a much bigger pan of curry

so to work out the final nutrition you take the above numbers and divide it by

the general amount of servings you get from a big batch of curry. For me that is typically around 6-8 so based off 6 servings, it works out as

  • 17 Calories
  • 0.3g fat
  • 4g carbs
  • 0.5g protein

per two ladle portion, the cost works out at 40p per serving

Hope you enjoy the Indian curry base recipe

don’t forget to check out my other recipes

Until next time

Love Always

Indian Curry Base, Indian Curry Base for beginners, just nicole

Indian Curry Base

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Healthy, Indian, Vegan, Vegetarian
Servings 5 portions
Calories 17 kcal


  • Large pan
  • blender


  • 2 pods black cardamom
  • 7/8 pods Green Cardamom
  • 1 Tbsp Cumin seeds
  • 4 leaves bay
  • 10 curry leaves
  • 1 tbsp mustard seeds
  • 1 tbsp cinnamon
  • 2 large onions
  • 800 g tomatoes, fresh or tinned
  • 2 tbsp garam masala
  • 3 dried chillies
  • .5 tbsp caraway seeds
  • 1 tbsp kashmiri
  • .5 tsp cayenne
  • 1/4 tsp tumeric
  • 7 cloves garlic
  • large chunck ginger/ 2 tbsp powdered


  • prepare all of your tomatoes and onions, roughly diced
  • crush garlic
  • grate ginger
  • add a tbsp of oil to a pan and add all of the spices
  • optional you can crack open the pods and give the seeds a gentle bash just to wake them up
  • allow to become fragrant
  • add tomatoes and onions
  • stir through the spices
  • leave for five minutes
  • add 2 cups of water
  • simmer for half an hour
  • remove from heat
  • blend
  • and finished
Keyword curry
Nutrition Facts
Serving Size 5
Servings Per Container pans of curry

Amount Per Serving
Calories 104 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 24g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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