Curry base gravy

Ingredients

200ml Vegetable oil

2tbs ginger and garlic paste

7 medium onions

1tsp salt

2 medium carrots

1 green pepper

2 green chillies

Water

2tbs curry masala

½ can of plumb tomatoes

Handful of fresh coriander leaves

Directions

Heat the vegetable oil in a large pot and add the ginger and garlic paste and sauté for two minutes. Add the onions and salt and sauté for 5 minutes. Add the carrots, green pepper and chillies and sauté for a further 10 minutes.

Add just enough water to the pot to cover the vegetables and bring to the boil. Then add the remaining ingredients and boil for 25 minutes.

Turn off the heat and blend the contents of the pot, with a hand blender. The consistency should be of a thinish soup. Water can be added to thin the curry base gravy if necessary, i usually do.

This curry base gravy will keep in the fridge for 3 days, after which, it will lose its flavor. I normally freeze it, in take away cartons. Each carton holds 5 ladles of curry base gravy, with which I can make 2 curries, any time I feel like it!