I tend to make curries at least 3 times a week so like to make concentrated basic tomato curry sauce which can be added to curries and dalls when required. It saves me the preparation time.  It’s also a good way of using up ginger, garlic and chilies before they start wilting.  I also freeze any extra ginger, garlic chillies I may have.  This saves me time when cooking curries.  The method for freezing the ginger, garlic and chilies is here

Ingredients:

• 1 – 400 gm can of chopped tomatoes
• 15 fresh small green chilies
• 5-6 fresh bullet chilies
• 1 red capsicum
• one whole garlic bulb
• 2 inches of fresh ginger
• 2 tsps chili powder
• 2 tsps turmeric powder
• 2 tsps dhana jeeru ( powdered mixture of coriander and cumin seeds)
• 2 tsps salt
• 1 tbls sugar substitute or jaggery ( I used jaggery)
• 2 tbls fresh lemon juice

Method:

1.  Open the can of tomatoes and add this to a blender like Froothie Evolve or similar.   Wash all the chilies and remove the stalks and add them to the  blender.  Peel the garlic and ginger and also add it to the blender. Blend the mixture for 20 -30 seconds.  I like to keep my mixture slightly thick and coarse and you can choose how you like yours.

2.  Once blended, transfer the mixture to a saucepan and add the rest of the ingredients and mix well.  

3.  Cook the mixture until it is simmering.  Allow to cool and save it in a sterilised bottle.  This should be fine for the week

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The basic tomato sauce can be added to curries, dalls, soups and dips too. As the sauce contains tomatoes and lemon juice, it’s best to add it to any curry after the vegetables or lentils have softened. I don’t add garam masala to my basic sauce as it’s best to add that to the curry separately at the end of your cooking.  I like spreading this sauce  on my sandwiches too.

This sauce would be perfect to use for the following curries:

• Cannellini Beans Curry (also known as White Kidney Beans)
• Rosecoco beans curry (Borlotti beans curry)
• White and Red Kidney Bean curry with spinach
• Black eyed Beans Curry (Chora nu shak)
• Chick peas (Garbanzo beans) and potato curry or Alu chole

Print Recipe

Basic Tomato Curry Sauce

I tend to make curries at least 3 times a week so like to make concentrated basic tomato curry sauce which can be added to curries and dalls when required. It saves me the preparation time.  It’s also a good way of using up ginger, garlic and chilies before they start wilting.

Course: condiment

Cuisine: Indian

Keyword: sauces

Author: Mina Joshi

Equipment

• Froothie Evolve Blender or similar

Ingredients

• 1 – 400 gm can of chopped tomatoes
• 15 fresh small green chilies
• 5-6 fresh bullet chilies
• 1 red capsicum
• one whole garlic bulb
• 2 inches of fresh ginger
• 2 tsps chili powder
• 2 tsps turmeric powder
• 2 tsps dhana jeeru ( powdered mixture of coriander and cumin seeds)
• 2 tsps salt
• 1 tbls sugar substitute or jaggery ( I used jaggery)
• 2 tbls fresh lemon juice

Instructions

• Open the can of tomatoes and add this to a blender like Froothie Evolve or similar.   Wash all the chilies and remove the stalks and add them to the  blender.  Peel the garlic and ginger and also add it to the blender. Blend the mixture for 20 -30 seconds.  I like to keep my mixture slightly thick and coarse and you can choose how you like yours.
• Once blended, transfer the mixture to a saucepan and add the rest of the ingredients and mix well.  
• Cook the mixture until it is simmering.  Allow to cool and save it in a sterilised bottle.  This should be fine for the week
• The basic tomato sauce can be added to curries, dalls, soups and dips too. As the sauce contains tomatoes and lemon juice, it’s best to add it to any curry after the vegetables or lentils have softened. I don’t add garam masala to my basic sauce as it’s best to add that to the curry separately at the end of your cooking.  I like spreading this sauce  on my sandwiches too.

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