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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