A curry base....

On New Years Eve I cook a meal to eat with my family before we go out to celebrate the years end. We don't have any traditions or make any traditional foods, it is left up to me to devise a menu.

Last month was my birthday and my niece bought me a copy of 'The Curry Guy' by Dan Toombs. So to make the most of this gift, this years New years eve dinner will be a British Indian restaurant style meal.

All the curry recipes in this book use the same base sauce as would be done in most restaurant or take away venues. It is a simple sauce to make, taking at most 25 minutes of cooking time using a pressure cooker. All vegetables are roughly chopped and the sauce is blended to create a smooth base. Since the base can be frozen, I have made mine ahead of time.

Ingredients

800g Onions 25g Carrot 25g Cabbage 40g Red pepper 40g Green pepper 150g Tomatoes

1.5 tsp - ground cumin coriander fenugreek turmeric Garam masala

1.5 Tbsp Ginger paste 1.5 Tbsp Garlic paste

5 Tbsp veg oil 750 ml water or stock

Directions

Roughly chop all the vegetables.

Add the 5 Tbsp of oil to the pressure cooker.

When hot, gently fry the onions until soft, but not coloured.

Add the rest of the vegetables and tomatoes and cook for 5 minutes.

Stir in the ginger and garlic paste along with the dry spices.

When well combined pour in the 750 ml of water or stock and bring to a boil.

Place on the pressure cookers lid and cook for 10 minutes at pressure.

When you can open the pressure cooker, use a stick blender to blend to a smooth, thick sauce consistency.

Store in the fridge and use within 3 days or freeze.

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