lunch · vegan · vegetarian · gluten-free · dairy-free
Indian onion-tomato curry base
A make-ahead masala of slow-cooked onion, ginger, garlic, tomato and spices that starts almost any curry.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Blend ginger, garlic and chilies to a paste.
-
2
Fry cumin seeds in oil, add onions and cook slowly until deep golden, 20–25 minutes.
-
3
Add the paste and cook 3 minutes, then the ground spices for 1 minute.
-
4
Add tomatoes and salt and cook until thick and the oil separates, 15 minutes; blend smooth if you like.
-
5
Cool and refrigerate up to a week or freeze in portions; add protein or vegetables and a splash of water to make a curry.
