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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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