Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chili and all the spices and fry gently for 5-10 minutes until the onions start to soften.
Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
Tip Any surplus sauce can be frozen to use at a later date. This recipe is from School Dinners.
ingredients
100g red lentils
2 medium onions, peeled and roughly chopped
3 medium carrots, roughly chopped
1 red pepper, deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves of garlic, peeled and roughly chopped
70g fresh ginger, peeled and roughly chopped
6 coriander stalks, chopped
1 whole red chilli, deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400g tins of plum tomatoes
300ml water
200ml tinned coconut milk
salt and freshly ground black pepper
tried this recipe or a similar one? share your tips...
1. by Kevin on Tue 24 Jan 2012 @ 22:04
I love curry and discovered a dead easy way of making mouthwatering authentic tasting curry using a professionally made Indian herbs and spice blend. Its made by Bipin's www.curryfusion.net and there are some recipes on this jamie oliver site which is where I discovered it. Excellent personal service and its had some fantastic write ups. If you like curry and haven't got the time or have to say the expertise of putting together 20 to 30 spices then get hold of some curry sauce from "Bipins Masala" ...they are a local producer from, Hitchin, Herts. Happy curry cooking! Kev
2. by Josh on Tue 17 Jan 2012 @ 00:55
Just made this, was a lot of work blitzing the vegetables and should have made the lentils later into the process. And like other comments I find that the cinnamon is overpowering everything else and it's somewhat bland. <br />
I'm going to try throwing some meat into it when I eat it next, and if that doesn't help then it's going to be a wash x(
3. by Confused Bert on Tue 06 Dec 2011 @ 00:16
So I'm starting out on the recipe which I should have read all the way through first...totally confused by how I blitz the veg and then add the veg. Why can't I just add the chopped veg without blitzing? It's all gonna be blended at the end anyway! <br />
Or is "blitzing" just an S6 way of saying "chop up" ?
4. by JAC on Sat 03 Dec 2011 @ 17:58
Hi, Is it right 70 grams of fresh ginger?
5. by Chris Airplays on Tue 01 Nov 2011 @ 12:03
I'd recommend only using 1/2 tsp of turmeric as it has a very strong flavor and will overpower the sauce if used in such large quantities. As a rule of thumb when cooking a curry for 46 people use 1tsp of cumin powder, 2tsp of coriander power to 1/4 tsp of turmeric.
6. by Elaine on Sun 23 Oct 2011 @ 15:32
Made this sauce for your vegetarian curry and both were turned out superb. Thank you.
7. by Jan on Fri 15 Jul 2011 @ 16:59
My husband has been trying to make a basic curry sauce for along time this one is the best one ever. Gud one Jamie!!
8. by Jordan on Mon 11 Jul 2011 @ 09:19
Hiya, LOVE CURRY! :D
9. by kate on Sun 19 Jun 2011 @ 12:28
hi jamie just wondering if you had a recipe for a dansank curry?<br />
thanks x
10. by Christina on Sun 17 Apr 2011 @ 06:04
Been experimenting with vegetable curries of late and found this vegetable curry sauce base a good mix but somewhat bland so added 150gms of Tamarillo Chutney it really needed a sweet tangy lift for me. I imagine it would go down ok as it is with kids if teamed with a sweet vegetable. Thanks Jamie
11. by Hope23 on Tue 02 Mar 2010 @ 07:45
Hi Jamie
I'm not a huge Indian food fan as I have often found it to be heavy and overcooked. However, I've really enjoyed soem of your recipes and was inspired to hit a local indian restaurant the other night armed with a better idea of what I might enjoy (instead of ordering the usuals!).
I cam across this curry at a restaurant her in Paddington (Brisbane, Australia) called Gosht Nawabi (aka Lamb curry in a very creamy and soft tomato base sauce that had a nutty taste - delic!!). Have you any idea how to make traditional Nawabi Lamb at home? Would love your advice.
Thanks and keep up all of your great work. The world needs more fresh foodies! xx
12. by Gavin on Wed 07 Oct 2009 @ 19:31
Jamie You know nothing about curry. A base sauce is a waste of time but if you do use one it should not have ingredients like coconut milk or lentils. They should be added as required if the end curry needs it.
13. by Davie Mitchell on Sun 21 Jun 2009 @ 23:17
This sauce is the Beezneez Jamie boy!!
The burd loved it!
Just the two of us so this base goes a long way... three pots! Woo!
14. by Geraldine Witter on Sun 14 Jun 2009 @ 20:51
Found this sauce to be quite bland. Only used a pinch of cinnamon and 1 tbsp seemed too much. Has Jamie or anyone got a great recipe for authentic chinese yellow curry sauce please????
15. by Igor Ramνrez on Wed 03 Jun 2009 @ 16:01
we love you jamie. all the way from mexico. HUGE FAN over here.
Igor
16. by CLAIRE on Thu 28 May 2009 @ 13:44
This was my first try at a curry sauce. The long list of ingredients was a bit of a turn-off but I did my shop and have just made a fantastic curry that my kids are happy to eat!!
17. by Neil Powell on Sat 18 Apr 2009 @ 09:02
I made the Vindaloo curry from the ministry of food book last weekend for 12 people, but used chicken instead of pork. I made the fresh curry paste and served it with steamed rice. It was super good the best curry I have made / tasted. Everyone loved it and the lot went. I like hot curries and used all the chillies in the recipe and through the remaining birds eye chillies in whole. I would highly recommend this recipe and using the fresh curry paste. It's easy to do and taste as good as a takeaway
18. by LizaSingapore on Sun 15 Mar 2009 @ 13:41
I tried this sauce recipe for the first time and it is amazing! I added juice from 1 lime for a little twang & it is amazing. I said that already did i? I'm just very pleased with the result, thats all.
19. by jimjosweeney on Sun 22 Feb 2009 @ 21:38
hey i just posted a comment and i hasn't come up !!!! wat up wit da??
20. by despirate , dublin on Sun 22 Feb 2009 @ 21:35
hey can u make a recipe for the sauce that requires a little less ingredients cause i'm just lookin at it na and i'm like man thats long !! ya no !!
21. by mopzii_luv on Tue 10 Feb 2009 @ 17:28
made it but used the wrong equipment
i basically boiled the whole thing
but second time, tasted fantastic
22. by simon aston on Fri 30 Jan 2009 @ 15:48
Sorry first time tried the curry sauce spent a small fortune getting everything i needed but was so dissapointed by the result its more like a thai curry than what i was really after an authentic indian sause i live in birmingham so am spoilt for choice . I love all the recepies ive done from all your books but sadly im gutted at this one i might be in the minoroty but thought i would say anyway so im off to Asda for a beef madras .
simon aston
23. by Louise Tullett on Wed 21 Jan 2009 @ 13:53
P.s Sorry just remembered that it was fish you used!...
24. by Louise Tullett on Wed 21 Jan 2009 @ 13:51
My question is the same as Rastar above. I too watched the naked chef on UK food when you cook a curry sauce and add chicken and Lemon rice for all your mates. Is this the sauce you made?... P.s love the shows and recepies x
25. by rastar on Fri 26 Dec 2008 @ 13:18
i just watched the naked chef on UKfood when Jamie does a curry sauce
this one is good but it's the one on that show i'm looking for does anyone now what i'm talking about???
26. by Jacqueline on Sun 30 Nov 2008 @ 19:50
This is ok- I think it's really overpowered by the cinnamon. A shame cus I just spent a fair amount of time making this... I'd recommend swapping the tablespoon of cinnamon for a teaspoon.
Also not written clearly at all- add spices and fry them before adding veg and spices? Also, blitz which veg in the food processor? Then he mentions adding veg- again, which veg, to the pan after the spices- which are meant to be added with the veg anyway?!
27. by Lily on Mon 17 Nov 2008 @ 16:08
I made this yesterday. It tastes so good. This is a very large portion, so I freezed some for other days. It is so convenient that you make the sauce in advance, then just cook any meat or veg with it without spending more time. Last night, I cut out meat from a whole chicken, and cooked it with the curry sauce I made, packet it up for my daughter to Uni so will keep her two days or share with her friends. I have to say it was the 1st time in my life have made a proper curry sauce without using curry powder.
28. by cody<3(: on Sun 16 Nov 2008 @ 16:27
I am doing a recipe book for school and i absolutely have to have this recipe and i need to know about how many servings does this recipe make????
Please tell me ASAP! tHANKS SOOOOO MUCH,CODY
29. by Robert on Wed 12 Nov 2008 @ 16:39
can you suggest recipe for curry sauce without using onion as part of the base
tomatoes would be good
thanks for any help
robert
30. by karen on Mon 20 Oct 2008 @ 17:50
i live in north wales and iam in shock because my son has stared secondrey school and he said to me he cannot get a desent meal its always burgers pzzia and chips he is not used to junk food i have always cooked with fresh foods not frozen either please could you help me and give me some advise on what to do,to change his school
31. by tom oc on Fri 17 Oct 2008 @ 19:02
made the sauce today,two ploblems ,the sauce is very bland and one tablespoon of cinnamon is too much,it overpowers the sauce,i put 400ml of coconut milk in the sauce instead of 200ml ,would that make any difference?
32. by hfdstgkbgzfixo on Mon 13 Oct 2008 @ 14:06
haha ur bent
33. by bendy bob on Mon 13 Oct 2008 @ 13:26
i love your curry it looks so cool and i bet it reli hot as well so i dont want to try it ok
34. by Lynette on Fri 03 Oct 2008 @ 20:15
amazing recipies and easy enuf to follow!
thanks a lot x
35. by jan on Mon 29 Sep 2008 @ 09:57
Hi Jamie,
just watched an episode of one of your shows on UK-TV. You made a beautiful Piccalilli and I have hunted around your site for the recipe but to no avail.
Any chance of getting it printed or of you sending to me.
Thanks Jan
36. by Mehri-Ana Buttle on Mon 22 Sep 2008 @ 01:23
Hi Jamie & Joolz, just wondering if you've ever cooked with sucuk (Turkish Sausage). Its awsum! Used throughout the middle east and it packs a punch way greater flavourwise than chorizo! I'm addicted to it. The hot one is best.
If you have used it could you post some recipes as I like the way you make the traditional recipes really rock 4 2day!
37. by alison thompson on Sun 06 Jul 2008 @ 09:44
I have all your cook books. My daughter says this curry sauce is fab so am sitting here printing it off with all the ingredients waiting patiently in the kitchen. Think what you have achieved is amazing. Best Wishes .
38. by Rachel on Thu 03 Jul 2008 @ 11:10
Hi guys,
I really want to make this dish, however i'm finding it pretty confusing exactly WHICH of the veggies to blitz in the processor??
"Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped."
Does this mean we only blitz the garlic and ginger, or ALL the vegetables including the red chilli's, the red peppers, coriander, onions, carrots, etc etc?
I sort of watched an episode of the naked chef on tv and he used the curry base to make both a chicken curry and a fish/shrimp curry... but i don't remember what he did as it was a while back!! :)
39. by nancy on Mon 23 Jun 2008 @ 11:16
hi again
can i replce the coconut milk by something else??
please answer me quickly
i am going to surprise my husband with this recipe
thank u
40. by Helen Barry on Mon 02 Jun 2008 @ 23:15
Looks like a great sauce. I am looking for a recipe for a curry sauce that you might get with chips in England. Any ideas Helen
41. by julie christmas on Tue 27 May 2008 @ 20:00
fantastic easy to follow recipe
42. by lauren wykes on Thu 22 May 2008 @ 10:57
hi my names lauren wykes n im in woodhouse school plz come and change my world of learnin and feed us corrtecly
43. by Marley on Wed 07 May 2008 @ 05:39
thanks Jamie its a really good recipe but just tell me where do u get all these excellent recipes honestly i could have never thought of something like the recipes you think of. i watch your shows you truly are an amazing person. and I'm going to buy you're newest cook book for my mum on mothers day.
44. by monique craig on Mon 28 Jan 2008 @ 03:30
can i use this curry sauce with any meat?
45. by Anne on Wed 23 Jan 2008 @ 14:08
I am so glad I found this as well. It is brill and I have been lost without it. I shall make sure I don't lose this
46. by juicy lucy on Sun 06 Jan 2008 @ 12:30
the sauce was very saucy, ifu know wat i mean. licky
47. by stevie on Fri 28 Dec 2007 @ 17:40
tried the sauce and im glad i did it's a thumbs up from me
leave comments
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I love curry and discovered a dead easy way of making mouthwatering authentic tasting curry using a professionally made Indian herbs and spice blend. Its made by Bipin's www.curryfusion.net and there are some recipes on this jamie oliver site which is where I discovered it. Excellent personal service and its had some fantastic write ups. If you like curry and haven't got the time or have to say the expertise of putting together 20 to 30 spices then get hold of some curry sauce from "Bipins Masala" ...they are a local producer from, Hitchin, Herts. Happy curry cooking! Kev
Just made this, was a lot of work blitzing the vegetables and should have made the lentils later into the process. And like other comments I find that the cinnamon is overpowering everything else and it's somewhat bland. <br /> I'm going to try throwing some meat into it when I eat it next, and if that doesn't help then it's going to be a wash x(
So I'm starting out on the recipe which I should have read all the way through first...totally confused by how I blitz the veg and then add the veg. Why can't I just add the chopped veg without blitzing? It's all gonna be blended at the end anyway! <br /> Or is "blitzing" just an S6 way of saying "chop up" ?
Hi, Is it right 70 grams of fresh ginger?
I'd recommend only using 1/2 tsp of turmeric as it has a very strong flavor and will overpower the sauce if used in such large quantities. As a rule of thumb when cooking a curry for 46 people use 1tsp of cumin powder, 2tsp of coriander power to 1/4 tsp of turmeric.
Made this sauce for your vegetarian curry and both were turned out superb. Thank you.
My husband has been trying to make a basic curry sauce for along time this one is the best one ever. Gud one Jamie!!
Hiya, LOVE CURRY! :D
hi jamie just wondering if you had a recipe for a dansank curry?<br /> thanks x
Been experimenting with vegetable curries of late and found this vegetable curry sauce base a good mix but somewhat bland so added 150gms of Tamarillo Chutney it really needed a sweet tangy lift for me. I imagine it would go down ok as it is with kids if teamed with a sweet vegetable. Thanks Jamie
Hi Jamie
I'm not a huge Indian food fan as I have often found it to be heavy and overcooked. However, I've really enjoyed soem of your recipes and was inspired to hit a local indian restaurant the other night armed with a better idea of what I might enjoy (instead of ordering the usuals!).
I cam across this curry at a restaurant her in Paddington (Brisbane, Australia) called Gosht Nawabi (aka Lamb curry in a very creamy and soft tomato base sauce that had a nutty taste - delic!!). Have you any idea how to make traditional Nawabi Lamb at home? Would love your advice.
Thanks and keep up all of your great work. The world needs more fresh foodies! xx
Jamie You know nothing about curry. A base sauce is a waste of time but if you do use one it should not have ingredients like coconut milk or lentils. They should be added as required if the end curry needs it.
This sauce is the Beezneez Jamie boy!!
The burd loved it!
Just the two of us so this base goes a long way... three pots! Woo!
Found this sauce to be quite bland. Only used a pinch of cinnamon and 1 tbsp seemed too much. Has Jamie or anyone got a great recipe for authentic chinese yellow curry sauce please????
we love you jamie. all the way from mexico. HUGE FAN over here.
Igor
This was my first try at a curry sauce. The long list of ingredients was a bit of a turn-off but I did my shop and have just made a fantastic curry that my kids are happy to eat!!
I made the Vindaloo curry from the ministry of food book last weekend for 12 people, but used chicken instead of pork. I made the fresh curry paste and served it with steamed rice. It was super good the best curry I have made / tasted. Everyone loved it and the lot went. I like hot curries and used all the chillies in the recipe and through the remaining birds eye chillies in whole. I would highly recommend this recipe and using the fresh curry paste. It's easy to do and taste as good as a takeaway
I tried this sauce recipe for the first time and it is amazing! I added juice from 1 lime for a little twang & it is amazing. I said that already did i? I'm just very pleased with the result, thats all.
hey i just posted a comment and i hasn't come up !!!! wat up wit da??
hey can u make a recipe for the sauce that requires a little less ingredients cause i'm just lookin at it na and i'm like man thats long !! ya no !!
made it but used the wrong equipment
i basically boiled the whole thing
but second time, tasted fantastic
Sorry first time tried the curry sauce spent a small fortune getting everything i needed but was so dissapointed by the result its more like a thai curry than what i was really after an authentic indian sause i live in birmingham so am spoilt for choice . I love all the recepies ive done from all your books but sadly im gutted at this one i might be in the minoroty but thought i would say anyway so im off to Asda for a beef madras .
simon aston
P.s Sorry just remembered that it was fish you used!...
My question is the same as Rastar above. I too watched the naked chef on UK food when you cook a curry sauce and add chicken and Lemon rice for all your mates. Is this the sauce you made?... P.s love the shows and recepies x
i just watched the naked chef on UKfood when Jamie does a curry sauce
this one is good but it's the one on that show i'm looking for does anyone now what i'm talking about???
This is ok- I think it's really overpowered by the cinnamon. A shame cus I just spent a fair amount of time making this... I'd recommend swapping the tablespoon of cinnamon for a teaspoon.
Also not written clearly at all- add spices and fry them before adding veg and spices? Also, blitz which veg in the food processor? Then he mentions adding veg- again, which veg, to the pan after the spices- which are meant to be added with the veg anyway?!
I made this yesterday. It tastes so good. This is a very large portion, so I freezed some for other days. It is so convenient that you make the sauce in advance, then just cook any meat or veg with it without spending more time. Last night, I cut out meat from a whole chicken, and cooked it with the curry sauce I made, packet it up for my daughter to Uni so will keep her two days or share with her friends. I have to say it was the 1st time in my life have made a proper curry sauce without using curry powder.
I am doing a recipe book for school and i absolutely have to have this recipe and i need to know about how many servings does this recipe make????
Please tell me ASAP! tHANKS SOOOOO MUCH,CODY
can you suggest recipe for curry sauce without using onion as part of the base
tomatoes would be good
thanks for any help
robert
i live in north wales and iam in shock because my son has stared secondrey school and he said to me he cannot get a desent meal its always burgers pzzia and chips he is not used to junk food i have always cooked with fresh foods not frozen either please could you help me and give me some advise on what to do,to change his school
made the sauce today,two ploblems ,the sauce is very bland and one tablespoon of cinnamon is too much,it overpowers the sauce,i put 400ml of coconut milk in the sauce instead of 200ml ,would that make any difference?
haha ur bent
i love your curry it looks so cool and i bet it reli hot as well so i dont want to try it ok
amazing recipies and easy enuf to follow!
thanks a lot x
Hi Jamie,
just watched an episode of one of your shows on UK-TV. You made a beautiful Piccalilli and I have hunted around your site for the recipe but to no avail.
Any chance of getting it printed or of you sending to me.
Thanks Jan
Hi Jamie & Joolz, just wondering if you've ever cooked with sucuk (Turkish Sausage). Its awsum! Used throughout the middle east and it packs a punch way greater flavourwise than chorizo! I'm addicted to it. The hot one is best.
If you have used it could you post some recipes as I like the way you make the traditional recipes really rock 4 2day!
I have all your cook books. My daughter says this curry sauce is fab so am sitting here printing it off with all the ingredients waiting patiently in the kitchen. Think what you have achieved is amazing. Best Wishes .
Hi guys,
I really want to make this dish, however i'm finding it pretty confusing exactly WHICH of the veggies to blitz in the processor??
"Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped."
Does this mean we only blitz the garlic and ginger, or ALL the vegetables including the red chilli's, the red peppers, coriander, onions, carrots, etc etc?
I sort of watched an episode of the naked chef on tv and he used the curry base to make both a chicken curry and a fish/shrimp curry... but i don't remember what he did as it was a while back!! :)
hi again
can i replce the coconut milk by something else??
please answer me quickly
i am going to surprise my husband with this recipe
thank u
Looks like a great sauce. I am looking for a recipe for a curry sauce that you might get with chips in England. Any ideas Helen
fantastic easy to follow recipe
hi my names lauren wykes n im in woodhouse school plz come and change my world of learnin and feed us corrtecly
thanks Jamie its a really good recipe but just tell me where do u get all these excellent recipes honestly i could have never thought of something like the recipes you think of. i watch your shows you truly are an amazing person. and I'm going to buy you're newest cook book for my mum on mothers day.
can i use this curry sauce with any meat?
I am so glad I found this as well. It is brill and I have been lost without it. I shall make sure I don't lose this
the sauce was very saucy, ifu know wat i mean. licky
tried the sauce and im glad i did it's a thumbs up from me