Curry base sauce

Name: Curry base sauce
Total time: 1 h 10 min
Yield: 2 litres
Ingredients: 25 g ginger; 25 g garlic; 250 g onions; 50 g leeks; 100 g peppers; 100 g carrots; 250 g squash or pumpkin; 15 ml vegetable oil; 15 g curry powder; 50 g red lentils; 600 g tinned tomatoes; 1 vegetable stock cube; 165 ml reduced-fat coconut milk

A super simple spiced sauce

“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. ”

Makes 2 litres

Cooks In1 hour 10 minutes plus chopping

DifficultySuper easy

Tesco Community Cookery School with Jamie Oliver Curry

Nutrition per serving

Calories 51 3%
Fat 1.8g 3%
Saturates 0.6g 3%
Sugars 4.2g 5%
Salt 0.2g 3%
Protein 1.9g 4%
Carbs 7.4g 3%
Fibre 1.4g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Method

Ingredients

25 g ginger
25 g garlic
250 g onions
50 g leeks
100 g peppers
100 g carrots
250 g squash or pumpkin
15 ml vegetable oil
15 g curry powder
50 g red lentils
600 g tinned tomatoes
1 vegetable stock cube
165 ml reduced-fat coconut milk

Tap For Method

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

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.