1 hr
Not Too Tricky
serves 12
About the recipe
This super-versatile, easy-to-make curry sauce is a fantastic batch-cook recipe. Batch it up and pop it in the freezer, ready for those busy midweek evenings. Serve it with whatever you fancy – chicken, roasted veg, fish, tofu… delicious!
Ingredients
4 onions (400g)
4 carrots (400g)
4 cloves of garlic
5cm piece of ginger
2 heaped tablespoons tikka masala paste, or your favourite curry paste
2 x 400g tins of quality plum tomatoes
2 x 400g tins of chickpeas
2 heaped tablespoons mango chutney
2 x 400g tins of light coconut milk
Top Tip
Mango chutney is such a versatile ingredient, it’s not only great for adding a touch of sweetness to curry sauces, it’s also delicious in marinades for chicken, pork or fish. I love it in a cheese toastie, or a breakfast egg sandwich – give it a go!
Method
- Peel and roughly chop the onions, and trim and roughly chop the carrots. Place your biggest batch pan on a medium heat and drizzle in 2 tablespoons of olive oil. Add the chopped vegetables and sweat down for 15 to 20 minutes, or until soft and sweet.
- Peel and finely grate the garlic and ginger into the pan, then season with sea salt and black pepper. Stir in the curry paste and cook for a further 5 minutes.
- Add the tomatoes, breaking them up with a potato masher or the back of a wooden spoon, then half-fill the tins with water and tip into the pan. Add the chickpeas (juice and all), dollop in the mango chutney, then simmer on a medium heat for 30 minutes, or until thickened and delicious.
- Pour in the coconut milk and swirl it through the sauce, simmer for 2 minutes, then season to perfection and take off the heat. If you like a silky-smooth sauce, carefully blitz with a stick blender. Or if you prefer it slightly textured, only blitz half.
- Leave to cool completely, then batch up in reusable freezer bags and freeze flat, to make them super-quick to defrost. Use to whip up a speedy curry using chicken, fish, tofu or chunky veg – or just serve the sauce as it is with steamed rice and flatbreads.
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