The recipe
One batch makes 1 portion.
Ingredients for 1 portion
Method
Base curry sauce: Prep
- Boil the kettle.
- Peel onions and cut into 2 cm pieces.
- Peel carrot and dice into 1 cm pieces.
- Shred savoy cabbage into 1 cm strips.
- Deseed red pepper and green pepper and dice into 1 cm pieces.
Base curry sauce: Simmer
- Heat vegetable oil in a stockpot of at least 6 litres over a medium heat.
- Add the onions and fry for 5 minutes, stirring, until they start to soften.
- Add the rest of the veg, chopped tomatoes and ginger garlic paste. Stir for 2 minutes.
- Pour in water from the kettle, adding more if needed to just cover the veg. Bring to the boil.
- Simmer for 45 minutes, stirring now and then, until the veg is very soft. Boil the kettle again near the end.
- Stir in garam masala, ground cumin, ground coriander, paprika, ground fenugreek, ground turmeric and salt. Top up with water from the kettle to keep the veg just covered.
- Simmer for 30 minutes more, stirring now and then so the spices don't catch.
Base curry sauce: Blend
- Take off the heat and blend with a stick blender until completely smooth.
- Skim off any oil that rises to the top.
- Stir in hot water from the kettle a little at a time until the sauce is as thick as single cream.
Sauce
- Heat the vegetable oil in a frying pan over a medium-high heat. Add the ginger garlic paste and fry for 30 seconds, stirring all the time.
- Add the paprika, ground coriander, garam masala and tandoori masala with a splash of the base curry sauce. Stir for 30 seconds.
- Add the tomato puree and a little more base sauce. Let it sizzle for a minute.
- Pour in the rest of the base curry sauce and bring it to a simmer. Leave it to bubble without stirring for 2 minutes, until it starts to thicken.
- Stir in the coconut milk, ground almonds, coconut flour, light brown sugar and salt. Simmer for 2 to 3 minutes.
- Stir in the double cream. Rub the kasuri methi between your palms over the pan, then squeeze in the juice of the lemon.
- Taste and add more salt or lemon if it needs it.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 639 kcal
- Fat
- 59g
- Carbohydrate
- 20.1g
- Protein
- 5.4g
Nutrition details
- Energy
- 639 kcal
- Fat
- 59g
- of which saturates
- 26.9g
- Carbohydrate
- 20.1g
- of which sugars
- 16.6g
- Fibre
- 4.6g
- Protein
- 5.4g
- Salt
- 3.67g
Estimated from ingredient data.
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Used in
No special kit
- Works best in freezer bags Any freezer-safe container does the job too.
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Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Cool it before it goes in the freezer, and freeze it as soon as you can.
cool any warm dishes before putting them in your freezer
leftovers and homemade goods should be frozen as soon as possible
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
Defrost in the fridge overnight. If you can’t, use the microwave’s defrost setting directly before cooking.
the safest way to defrost food is in the fridge overnight
use a microwave on the defrost setting directly before cooking
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
Last checked . Each quotation on this page was read against the page it links to.