Indian Curry Base for beginners

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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 https://www.justnicole.co.uk/slow-cooker-tandoori-chicken/

Until next time

Love Always