This curry base can be used for multiple takeaway Indian dishes. Make it monthly and use it daily.

Ingredients

• 10 Medium Onions (coarsely chopped)

• 4 TBsp Oil

• 1 Tin Plum or chopped tomatoes

• 2 Tbsp Tomato Puree or Passata

• 1 Tsp Chilli Powder

• 2 Tsp Turmeric Powder

• 2 Tsp Garam Masala

• 2 Tsp Cumin Powder

• 2 Tsp Coriander Powder

• 2 Tsp Madras Curry Powder

• 2 Tsp Paprika 2 Tsp Salt

Directions

1. In a large pan add the onions & the oil & cook on medium heat until onions are soft, stirring occasionally. Make sure onions do not stick to the pan, you can always turn heat to low. Add the salt at any stage here. This stage will take around 20 mins.

2. When onions are soft, add the tomatoes & tomato puree.

3. Mix in, cook for 3 mins. Add all the spices & stir in.

4. Add 2 cups of hot water, bring to a boil & then simmer, stirring occasionally for at least 20 mins or until oil starts to rise to the top in the bubbles.

5. Once cooked, switch the heat off & blitz. I have used a hand blender, if you are using a standing blender, please allow the mix to cool down first.

6. Once blended into a smooth paste, check consistency. If too thick, you can add a little water & cook for a further 5 mins.

7. Portion into your containers, cool & place 1 in the fridge for your next curry & place the rest in the freezer for future use.