We love curries and this Masala Sauce makes a really tasty curry with all sorts of things.
The beauty of making your own curry from scratch is the control you have over the ingredients and the spiciness or otherwise. The recipe below produces a medium hot curry that can be used with beans, vegetables (or even chicken or pork for the carnivores out there.)
I normally make this sauce fresh when I need it but it is fine to make it ahead of time and store it for a couple of days in a refrigerator.
To make 2 servings...
45ml Vegetable Oil
1 small Onion, finely chopped
1 stick Cinnamon
2 Cardomon Pods
5ml Fennel Seeds
15ml finely chopped Root Ginger
2 cloves Garlic, crushed
5ml Turmeric powder
5ml Ground Coriander
3ml Chilli Powder
5ml Tomato Puree
About 250 KCal per serving
Use a heavy pan to heat the oil. Add the chopped onion and cook with a high heat for 1 minute, stirring all the time.
Reduce the heat and add the cinnamon, cardamom, cloves and fennel seeds. Cook for another 5 minutes, stirring well.
Add the ginger and garlic. Cook on a low heat for 5 minutes, giving it the occasional stir to make sure nothing sticks.
The turmeric, ground coriander and the chilli powder go in now and fry for another minute.
Add the tomato puree and enough hot water to produce a sauce. Bring it all up to a boil and then simmer for 20 minutes.
Remove the cinnamon stick and discard. Season with a little salt.
The sauce is now ready to use. You can cook pieces of potato, cauliflower or whatever you like in the sauce (even pieces of stir fried meat). Alternatively you could let the sauce cool and store it in the refrigerator for up to 2 days.