Curry base sauce

Curry Base Sauce

Serves approx 2 litres

  • 100 g 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 garlic, peeled and roughly chopped

  • 70 g fresh ginger, peeled and roughly chopped

  • 6 stalks coriander, 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 400 g tinned plum tomatoes

  • 300 ml water

  • 200 ml tinned coconut milk

  • salt

  • freshly ground black pepper

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 chilli 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.

Nutritional Information

Curry base sauce

With lentils and loads of veg

More Vegan recipes >
0 foodies cooked this
This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies
Serves approx 2 litres
1h 10m
Super easy
Method



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 chilli 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 76 4%
  • Carbs 7.0g 3%
  • Sugar 3.2g 4%
  • Fat 3.9g 6%
  • Saturates 1.6g 8%
  • Protein 2.3g 5%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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