a simple curry sauce recipe for beginners to indian cookery(veg or vegan)
serves 4
4 tblesp olive iol
1 garlic clove crished
1 onion peeled and chopped
1 teasp grated fresh ginger
2.5 tsp ground corriander
2.5 tsp ground cumin seeds
0.5 tsp curry powder
0.5 tsp tumeric
1 tin of tomatoes chopped
450ml veg stock(knorr cubes are good)
salt and freshly ground black pepper
1.heat the oil in a medium saucepan and add garlic,onion and ginger.fry gently until the onion is soft but not brown.
2.add all the spices and cook for a further 2 mins,then add tomatoes and stock.simmer gently for 15 mins uncovered.
blend with blender or food processor.
add chilli seeds for a hotter sauce and add chopped corriander leaves to taste(the corriander makes it for me)
this is veggie and can be poured on veg or meat ,and uses western oil toms etc to make it easier.spices can be adjusted to taste.
serve with boiled basmati rice
serves 4
4 tblesp olive iol
1 garlic clove crished
1 onion peeled and chopped
1 teasp grated fresh ginger
2.5 tsp ground corriander
2.5 tsp ground cumin seeds
0.5 tsp curry powder
0.5 tsp tumeric
1 tin of tomatoes chopped
450ml veg stock(knorr cubes are good)
salt and freshly ground black pepper
1.heat the oil in a medium saucepan and add garlic,onion and ginger.fry gently until the onion is soft but not brown.
2.add all the spices and cook for a further 2 mins,then add tomatoes and stock.simmer gently for 15 mins uncovered.
blend with blender or food processor.
add chilli seeds for a hotter sauce and add chopped corriander leaves to taste(the corriander makes it for me)
this is veggie and can be poured on veg or meat ,and uses western oil toms etc to make it easier.spices can be adjusted to taste.
serve with boiled basmati rice