Basic Curry Sauce

1. 1

   Heat oil in a large shallow pan.

2. 2

   Throw in onions and cook for 10 mins, or until soft.

3. 3

   Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.

4. 4

   Stir in curry paste and cook for another minute.

5. 5

   Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.

6. 6

   Give it a good stir and bring to the boil.

7. 7

   Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.

8. 8

   Will keep for 1 week in the fridge or freeze for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.