Stir to coat the onion and cook for a further 5 minutes, stirring often.
Add the red pepper, green pepper, carrot, tinned tomatoes, and stock.
1 red bell pepper, 1 green bell pepper, 1 medium carrot, 400 g (14 oz) tinned chopped tomatoes, 2 litres (8 1/3 cups) chicken or vegetable stock
Bring to the boil, then simmer for 1 hour.
Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
Video
Notes
How to Portion:I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).Freezing:Once cool, pour the curry base into airtight containers and freeze. Defrost overnight in the refrigerator, then you can add to your curry once defrosted.Be sure to heat it through, with your curry until piping hot.Try using this gravy to make a Chicken Jalfrezi:I found it took 14 minutes to make this curry using the curry base gravy method. Here's how to do it:You'll need:
1 tablespoon vegetable oil
2 tbsp butter
3 chicken breasts, chopped into bite-size pieces
1 onion, peeled and sliced
1 red chilli sliced
1 green chilli sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 tsp garam masala
1 tsp turmeric
¾ tsp salt
1 tsp cumin
1 tsp ground coriander
2 tbsp tomato puree
480ml (2 cups) curry base gravy
Small bunch chopped fresh coriander (cilantro)
Fresh coriander and chilli flakes to serve
Here's how to make it:
Heat the oil and butter in a large frying pan and add the chicken and onion. Cook on a high heat for 4-5 minutes until the chicken is sealed.
Add the red and green chilli and the red and green bell peppers and cook for a further 2 minutes.
Add in the garam masala, turmeric, salt, cumin, ground coriander and tomato puree. Stir to coat the chicken and peppers, and cook for a further 2 minutes.
Add in 480ml (2 cups) of curry base.
Bring to the boil, then simmer for 5 minutes until the sauce is thickened and the chicken is cooked through.
Stir in the fresh coriander and serve with pilau rice, topped with fresh coriander and a few chilli flakes.
Nutritional information for the gravy base is per serving. This gravy base recipe makes approx 24 servings (approx 1/2 cup or 120mls per serving).