BASIC INDIAN GRAVY

The following recipe is one that you will return to time and time again. You can use this as your base to create a whole host of delicious dishes. It’s so handy to have a batch of the basic gravy in the freezer, then all you have to do is follow an individual recipe to make your favourite curry of choice. Prep time: 20 mins l Cook time: 1h 20 mins l Serves: 6-8

INGREDIENTS 1kg onions, peeled and thinly sliced

1½ inch piece ginger, chopped

1 bulb garlic, peeled and roughly chopped 1 litre water

1 tin chopped tomatoes

2 tbsp tomato purée

1½ tsp turmeric

1½ tsp paprika

Pinch salt METHOD

1. Add the onions, garlic, ginger and salt to the water in a large saucepan. Bring to the boil, reduce the heat and simmer for 1 hour.

2. Add the chopped tomatoes, tomato purée, turmeric and paprika.

3. Bring back to the boil, reduce the heat and simmer for 20 more minutes.

4. Blend really well using a stick blender or food processor until really smooth.

5. Use immediately in one of the curry recipes in my book (below), or allow to cool and store in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months.