It is very helpful to have on hand a basic curry sauce. With it you can put together a very quick dinner, often in the time it takes to cook the rice. This recipe, adapted from is easy to make and delicious. It will make between 8 and 9 oz of curry. It will freeze for up to 3 weeks. If you freeze it, be sure to wrap it  well in order to reduce odor or taste transfer to other frozen foods.

I’m making this today to get a head start on Meatless Monday.

Basic Curry Sauce

3 tbs vegetable oil  (use or ghee (clarified butter) if you have it)
1 medium onion shredded
4 cloves of garlic peeled and finely sliced
1 1/2” piece of root ginger peeled and finely sliced – it should be about the same volume as the garlic
2 medium heat green chilies, seeds and veins removed the finely chopped (optional)
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander seed
1 tbs tomato paste
½ cup + 4-5 tbs water

  1. Heat oil in a heavy pan over high heat
  2. Add onions and cook, stirring for 2-3 minutes
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  4. Add ginger, garlic, and chilies, stir constantly for 30 seconds
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  6. Turn heat down to low
  7. Cook for 15 minutes stirring, be sure not to brown or burn the mixture
  8. Add turmeric, cumin, and coriander
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  10. Cook very gently for 5 minutes. Take extra care not to burn the spices  – sprinkle with a few drops of water if need be. (If you do burn them, start over!)
  11. Take pan off heat and cool slightly
  12. Put water in food processor; add contents of sauce pan
  13. Process until very smooth  – about a minute
  14. Add tomato paste – process again
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  16. Return mixture to sauce pan
  17. Cook over very low heat for 20-30 minutes stirring occasionally
  18. The color will darken to a rich orange/brown as you gently fry the sauce, if need be add a little hot water to keep it from catching on the pan


Use immediately or cool and refrigerate or freeze for future use.

This is a versatile sauce, and while it does take some time, it is worth it!

Until next time, Eat Well & Keep Digging!