Curry Sauce

This recipe came from Carla, in Leicestershire, England, and I have enjoyed it many times.
4 Tblsp vegetable oil
1 clove garlic, crushed
1 onion, peeled and chopped
2 1/2 tsp ground coriander
1 1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp tumeric
1 bay leaf
8 oz 225g can diced tomatoes
3/4 pt 450mls vegetable stock
1 tsp garam masala
sea salt and freshly ground pepper
Heat the oil in a pan and add the onions and garlic. Fry gentle until the onion is soft and lightly brown, about 10 minutes. Add all the spices and the bay leaf. Cook for 2 minutes. Mix in the tomatoes and stock and simmer gentle for 15 minutes, without a lid on. Stir in the garam masala, salt and pepper.
Serve as it is or liquidize it.
Excellent for coating chickpeas and pulses.
Carla added a NB to me: “Heather, I do not use a stock as it makes the sauce to runny for my liking. So all I do is half fill the tomato can, to rinse it, and use that.”
I agree but if I am then pouring the pulses over a pasta base, runny is better.

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