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Indian Curry Base
Print Recipe
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
Equipment
Large pan
blender
Ingredients
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
Instructions
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