Jamie Oliver's Curry Base Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 100g red lentils
2 medium onions, peeled and roughly chopped
3 medium carrots, roughly chopped
1 red pepper, deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves of garlic, peeled and roughly chopped
70g fresh ginger, peeled and roughly chopped
6 coriander stalks, chopped
1 whole red chilli, deseeded and roughly chopped
1 Tbsp. ground coriander
1 Tbsp. ground cumin
½ tsp. ground black pepper
1 Tbsp. ground cinnamon
1 Tbsp. paprika
1 Tbsp. turmeric
1 Tbsp. garam masala
2, 400g tins of plum tomatoes
300ml water
200ml tinned coconut milk
salt and freshly ground black pepper
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Directions: |
Directions:1. Wash the lentils, then place them in a pan and cover with cold water.
2. Bring to the boil and simmer gently for 15 - 20 mins, or until tender.
3. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
4. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes.
5. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chili and all the spices and fry gently for 5 - 10 mins. until the onions start to soften.
6. Add the tomatoes, water and lentils and simmer for another 30 mins before adding the coconut milk.
7. Bring to the boil then remove from the heat and blend until smooth using a hand blender.
8. Season to taste.
9. Set aside to cool then use as required. |
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Personal
Notes: |
Personal
Notes: Any surplus sauce can be frozen to use at a later date. This recipe is from School Dinners.
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