Base Curry Sauce

Method

1. Place the onions in a large stockpot and top with the rest of the vegetables, tomatoes, garlic and ginger paste.

2. Pour in the oil and 400ml of water. Stir to coat and place the pot over medium-high heat. Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.

3. Now add another 400ml of water and stir in the spices. Continue simmering for another 30 minutes

4. When the oil rises to the top and the vegetables are soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries. It keeps indefinitely in an airtight container.

5. Using a handheld blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy.

6. The sauce should be quite thick, perfect for storing in the fridge or freezer. When you use the sauce in your curries, you will need to double the volume with water, or until it roughly has the same thickness as full-fat milk.

7. Use immediately or store in the fridge for up to 3 days or freeze in 750ml portions for up to 3 months.