Curries are a quick and easy way to add a little extra zip to your evening meal or to provide a dish with a little more flair while entertaining. This sauce works well whether you are making a vegetarian or meat dish. Once the basic sauce is made, experiment and enhance the meal with fresh herbs, such as mint or basil, or try using coconut or yoghurt for added texture and taste.
Heat the oil or butter in a thick-bottomed saut� pan, being careful not to let it smoke.
Saut� the onion until it starts to soften and turn brown.
Add ginger and garlic. If the pan is too dry, use a little water or broth to prevent burning.
Stir in the curry paste, blending well with other ingredients. Add tomatoes and water or broth and simmer for five minutes.
Combine your choice of fresh vegetables, meat or shellfish into the curry. Simmer together for 20 minutes. If the sauce seems too thick, add water or broth to the preferred consistency.
Garnish with fresh basil, cilantro or mint before serving.
Serve this dish over basmati rice or couscous. Use coconut milk or yoghurt instead of water for a sweet or tangy style sauce
Tips and warnings
- Serve this dish over basmati rice or couscous.
- Use coconut milk or yoghurt instead of water for a sweet or tangy style sauce
Things you need
- 3 to 4 tbsp oil or butter
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- 3 tbsp grated or thinly sliced ginger root
- 1 tbsp curry paste (red, green or yellow)
- 2 whole tomatoes chopped or 1 cup ground
- 1/2 to 1 cup water or broth
- Choice of fresh vegetables and meat