“This versatile base will transform whatever ingredients you have to hand into an amazing curry. The lovely flavour is mild enough to please most palates, plus it’s a great way of getting extra, hidden veg into your diet. ”
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel and roughly chop the ginger and garlic.
Peel, trim and roughly chop the veg.
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the ginger, garlic and veg, and cook with the lid on for 30 minutes or until softened and lightly coloured, stirring every so often. Stir in the curry powder for the last 5 minutes of cooking.
Add the lentils and the tomatoes, breaking up the tomatoes with a wooden spoon – remember to note the liquid level in the pan.
Add 200ml of water and the veg stock cube, then give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 6.
Pour in the coconut milk and bring back to the boil.
Remove from the heat and whiz with a stick blender until smooth. Season to taste with sea salt and black pepper.
Let your sauce cool as quickly as possible, then cover, label and chill, or freeze.