This is an old recipe of my mom’s that she got from someone when we lived in England. I used to get so excited whenever she’d make it when I was growing up. It’s just so good (and makes the house/apartment smell amazing), I love to make up huge batches (I usually make a quadruple batch of the recipe below) of it and freeze it for an easy meal with rice or quinoa. You can add meat (or meat substitute) to it if you want, but I just leave it plain.
Basic Curry Sauce
Ingredients:
25 g (1 oz) butter
1 large onion; peeled & finely chopped
2 cloves garlic; peeled & creamed
50 g (2 oz) piece of fresh ginger; peeled & chopped
2 T. ground coriander
1 t. garam masala powder
1 t. chili powder
1 t. ground cardamom
1 can tomatoes (14 oz.), chopped w/juice
1 can tomato paste (3 oz.)
2 t. sugar
150 mL (1/4 pt.) (5 oz) water
salt
Directions:
1. Heat butter in a saucepan over med heat & fry onion until golden brown.
2. Add the garlic & ginger & fry for a few seconds.
3. Add the spices & fry for 2 min, stirring constantly.
4. Stir in the tomatoes & tomato paste & fry for 2 more min.
5. Add the sugar, water & salt & stir well.
6. Partly cover & cook the sauce over a gentle heat for about 15-30 min or until the sauce becomes thick & most of the liquid has evaporated.
Yield: 4 servings
Flamingo Pink & Aqua 