I do like curry. The authentic stuff is ok, but the stuff that I love is the British Indian Restaurant kind which can be fabulous! Apparently, restaurants generally rely on a curry base sauce which allows the production of many different curries really quickly as it contains ingredients common to many curries: onion, garlic, ginger, a few basic spices. It’s a base flavor that you tweak when making the actual dish, a bit like a flavored broth/stock. The secret is to have a spice combination that you particularly like … and not to skimp too much on the oil! If you do need a lower calorie (and faster) version, I have developed such a thing!
Oil: Apart from the taste aspect of the oil, it seems to help in the last section where everything has been blended together and you’re skimming off froth which is sometimes quite bitter. I tried to make an oil free version once, and ended up putting it in the bin!
Onion: I’ve also seen recipes that simply boil the onions to start off with, but once you’ve had your house filled with the smell of boiled onions, you won’t want to do it again. Don’t talk to me about authenticity …. I won’t be boiling any more onions as I’d like my husband to continue living with me.
Salt: Note that my version doesn’t contain any salt. This is not a mistake. Some of the dishes that I’d want to use it in require salt in their preparation (such as salting aubergine/eggplant or mushrooms to draw out their juices), and I’d rather put it in at that stage, than risk putting in too much.
Garlic: Generally, I expect to buy bulbs of garlic and peel the cloves as and when I need them, as they keep better this way. However, for this dish I find the ready peeled stuff really useful! My store (Trader Joe’s) sells ready peeled garlic in 1 oz packets! So convenient! I don’t even have to weigh them.
Blender: I use the blender 3 times in moderately quick succession in this recipe … and am going to admit that I don’t do anything more than rinse it out into the pot between uses. The flavors are all going to end up in the same dish, anyway.
This recipe makes enough for 2 – 4 family meals, depending on how much the chosen recipe uses. I wouldn’t want to make it in any smaller quantities, though. Check out these recipes that use it (this list will get longer as time goes by): Chana Masala (Chickpea/garbanzo bean Curry), Saag Tofu, Vegan Vegetable Korma.
Makes 4-5 cups of curry base (~190kcals/cup).
1 + 3 tbsp coconut oil/Earth Balance/vegetable oil
1 lb (1-1.5 large) onions, skinned and thickly sliced
8 fl oz (1 cup) tinned tomatoes in juice
1/2 tsp turmeric
1/2 tsp paprika
1/8 tsp fennel
1/16 tsp cloves
1 oz (~2″) fresh ginger, peeled
1 oz (just less than 1 bulb) fresh garlic, skinned
Heat 1 tbsp of the fat in a large saucepan; cook the onion gently over a medium heat in the fat for 20 minutes until completely soft and browned, stirring occasionally.
Put the tomato into the blender, and blend until completely smooth.
Gather the dried spices together into a small bowl.
Note the oil separating out on the right hand side of the pan.
Heat 3 tbsp of the fat in a second saucepan. Add the spices to this second saucepan, and almost immediately add the blended tomato to prevent the turmeric from burning. Cook this mixture for 10-15 minutes, stirring occasionally, until the fat can be seen separating out at the edges of the tomato or as smooth, dark patches on the top.
Put the ginger, and garlic into the blender with 8 fl oz of water, and blend until smooth.
Once the onion has completely softened and browned, pour the ginger and garlic into the onion pot. Rinse the blender out into the onion pot with another 8 fl oz of water. Simmer for about 20-30 minutes with a tight fitting lid (or 5 minutes at pressure in a pressure cooker) until the onion is almost disintegrating.
Put the cooked onion mixture into the blender, and blend until totally smooth.
Simmering curry base sauce. Note the smooth sauce in the middle of the pale froth that needs to be skimmed off.
Pour the onion mixture into the tomato mixture. Stir once to combine, then simmer over a low heat for a further 20 – 40 minutes without stirring. During this time, skim off any froth that rises to the surface by dragging the edge of a metal spoon lightly over the surface; try to avoid stirring it in. This removes a harsh flavor. You’re not going to get all of it, but you should get as much as your patience can cope with.
Once the simmering has finished, cool the sauce, and store it in the fridge in air-tight containers, using as needed. I use mine up within a week. I’ve seen some recipes that say it’s OK to freeze this, but I also know that garlic changes its flavor quite dramatically in the freezer, so I’d rather use mine fresh.