Curry Base Sauce for the freezer

This wonderful vegetarian base curry sauce from Jamie Oliver has an amazing array of all the aromatic spices that are the foundation for many curry dishes. The recipe will make half a dozen 16 oz jars of curry sauce for the freezer.



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My Recipe

Cook Time: 1 Hr 10 mins
Yield: 6 16 oz jars


  • 3 ozs Red lentils
  • 2 Onions, peeled and rough chopped
  • 3 Carrots, medium sized and rough chopped
  • 1 Red pepper, seeded and rough chopped
  • Olive oil
  • 6 cloves Garlic, peeled and rough chopped
  • 2.5 oz fresh ginger, rough chopped
  • 6 stalks of fresh cilantro stalks
  • 1 whole red chilli, deseeded and rough chopped
  • 1 Tbsp Ground coriander
  • 1 Tbsp Ground cumin
  • 1/2 Tsp Ground black pepper
  • 1 Tbsp Ground cinnamon
  • 1 Tbsp Paprika
  • 1 Tbsp Turmeric
  • 1 Tbsp Garam Masala
  • 2 14.5 oz tins Plum tomatoes
  • 10 fl oz Water
  • 7 oz tinned coconut milk
  • Salt and fresh ground black pepper to taste


  1. Wash the lentils, then place them in a pan covered in cold water. Bring to a boil and simmer gently for about 20 minutes or until tender.
  2. While the lentils are cooking place all the vegetables, the garlic and ginger in a food processor and pulse until finely chopped.
  3. Add a good glug of oil to a dutch oven, enough to cover the base and place on low heat. Fry the all spices lightly until nicely aromatic then add the chopped vegetables, cilantro stalks and chilli and fry for a further 10 minutes, until the onions soften.
  4. Add the tomatoes, water and cooked lentils. Cook for another 30 minutes then add the coconut milk. Bring back to the boil then remove from the heat.
  5. Use an immersion blender to blend until smooth and creamy. Season to taste and set aside to cool.

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