Curry base sauce
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.
Comments
hannah wade [Visitor]
Fri 05 Oct 2007 @ 19:41
it was very tasty
stevie [Visitor]
Fri 28 Dec 2007 @ 17:40
tried the sauce and im glad i did it's a thumbs up from me
juicy lucy [Visitor]
Sun 06 Jan 2008 @ 12:30
the sauce was very saucy, ifu know wat i mean. licky
Anne [Visitor]
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
monique craig [Visitor]
Mon 28 Jan 2008 @ 03:30
can i use this curry sauce with any meat?
Marley [Visitor]
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.
lauren wykes [Visitor]
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
julie christmas [Visitor]
Tue 27 May 2008 @ 20:00
fantastic easy to follow recipe
Helen Barry [Visitor]
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
nancy [Visitor]
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
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
Rachel [Visitor]
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!! :)
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!! :)
alison thompson [Visitor]
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 .
rate
1229 votesserves approx 2 litres
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
• 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
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