This is just a slightly different version to my other basic curry sauce recipe (but that one contains cream). This makes a gorgeous sauce that you can use over meat, vegetables, as a pizza base, as a base for a puff pastry tart, over pasta or cold as a dip! It's awesome!
We've got some fussy eaters in our house, so I hide loads of veggies in this sauce. This makes a large batch - I like to freeze it in smaller portions so it's all ready for those busy nights of the week when you don't have time to do much cooking.
For the Sauce:
2 onions, finely chopped
4 cloves of garlic, crushed
thumb size piece of ginger, grated
any veg you need to use up
4/5 tsps Goan Blend
2 tins tomatoes
Salt and pepper
Soften the onions then add in the ginger and garlic til cooked. Add the peppers and carrots and cook gently for a few minutes. Add a splash of water then the Goan Spice. Cook for a minute or so, then add in the tomatoes and any other veg. Cook gently until the veg are cooked through and the sauce is thickening and tasty.
Whizz up the sauce to disguise vegetables! If too thick, add a little stock or water.
Taste and season.
You now have a seriously useful sauce. Freeze in batches.
Add to baked chicken breasts or left over roast chicken for a curry. Or over roasted sweet potato chunks or fat strips of grilled aubergines.
This is a sort of healthier version than a chicken tikka masala! Same 2 steps - marinading and cooking the meat and veggies, then adding them into the sauce.
You can also use the sauce as a dip;over a pizza base; spread thinly on a puff pastry tart base, as a spicy pasta sauce. The list goes on! This is a great way to use up summer vegetables too.