Quick curry sauce for some midweek spice

I love a good curry, especially in the middle of winter.  Nothing like it to warm you up and keep you warm for ages.  Rather than use a packet or jar of sauce, there is nothing like making your own curry from scratch.
 
I make up curry sauces regularly and freeze them in batches to take out when I need a quick dinner, just add your vegetables, chicken, tofu etc on the night you are eating it.
 
Curry sauce recipe

• 2 Bay leaves
• 1/2 chilli, green
• 1 tsp Chilli, red
• 1/4 cup Coriander, root and leaves
• 2 tsp Coriander, ground
• 10 Garlic cloves
• 1 inch piece Ginger
• 2 Red onions
• 1 tin Coconut milk
• 1/4 tsp Cardamom, ground
• 1/4 tsp Cinnamon, ground
• 4 Cloves
• 1 tsp Garam masala
• 2 tsp Cumin, ground
• 8 Peppercorns
• 2 tsp Sea salt flakes
• 1 tsp Sugar
• 1/4 tsp Turmeric, ground
• 2 tbsp Olive oil
• 2/3 cup (150 ml) Water
• 4 Tomatoes (chopped)

 
Method

1. Heat oil in a large pan
2. Add the bay leaves, garlic, ginger, chilli and onion and sauté for 3-4 minutes (medium heat).  Reduce the heat and cook for another 10 minutes, stir to stop it sticking
3. Add the coriander, peppercorns, cloves, turmeric, cumin, coriander (ground), garam masala, chilli powder, cardamon & cinnamon.  Continue to sauté till you can smell the spices filling the room (1 min)
4. Add the tomatoes, salt & sugar.  Bring the heat back up to medium & continue cooking for 5 minutes.
5. Now add the coconut milk and water, reduce the heat again and simmer for 30 minutes
6. Remove from the heat once the sauce is a rich dark shade and the oil is pooling to the sides
7. Let cool then blend till smooth
8. Pour into freezer friendly containers in batches and freeze
9. Just sauté your fresh vegetables, chicken, tofu or whatever you want to add on the night you want to eat and add the defrosted sauce, serve with rice/quinoa.

 
 
 
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