This amaz­ingly sim­ple curry base will make you for­get about take­out from your lo­cal In­dian joint. With a few sub­tle tweaks at din­ner­time—be it co­conut milk or fresh herbs—it will yield de­li­ciously di­verse re­sults.

The qual­ity of this sauce re­lies heav­ily on the curry pow­der, so it’s worth splurg­ing on a pre­mium brand. (If you can’t re­mem­ber when you bought the curry pow­der on your spice rack, throw it out!) Arvinda’s, a lo­cal com­pany out of Mis­sis­sauga, makes fresh, ro­bust and high­qual­ity spice blends that can be found at se­lect su­per­mar­kets or pur­chased on­line.

¼ cup (60 mL) veg­etable oil

1 lb (500 g) onions, thinly sliced ¼ cup (60 mL) finely chopped gar­lic 3 tbsp (45 mL) finely chopped ginger 2 tbsp (30 mL) curry pow­der

1 can (398 mL) diced toma­toes

4 cups (1 L) veg­etable stock

2 tsp (10 mL) garam masala

Salt to taste

1 In a large pot, heat oil over medium heat. Add onions. Cook, stir­ring oc­ca­sion­ally, un­til lightly browned, 15 min­utes. Add gar­lic and ginger. Cook, stir­ring, 2 min­utes. Add curry pow­der. Cook 30 sec­onds. Add toma­toes and their juices. Stir with a wooden spoon to scrape up any brown bits from bot­tom of pan. Add veg­etable stock. Raise heat to high. When mix­ture comes to boil, re­duce heat to main­tain gen­tle sim­mer. Cook, stir­ring oc­ca­sion­ally, 30 min­utes. Stir in garam masala and re­move from heat. Purée un­til smooth in a food pro­ces­sor or with an im­mer­sion blender. Sea­son with salt.

2 Di­vide be­tween two 3-cup (750-mL) con­tain­ers. Cool com­pletely. Cover and la­bel with date. Re­frig­er­ate up to 1 week or freeze up to 6 months. Makes 5 cups (1.25 L)

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.