Curry Base

Curry Base

Serves 2

Core recipe

Points per serving: 0

2 red onions
3 cloves garlic
1 inch stem ginger
fresh green birds eye chilli or chilli powder
salt
ground coriander,
turmeric, ground cumin, garam masala
2-3 cloves, 2-3 green cardomom pods
cinnamon stick.
small tin tomatoes (200g)
fresh coriander

Chop the onion, crush garlic, grate ginger, finely  chop chillis. Place into pan with little water, add salt and simmer until soft then whizz in a processor. Return to pan, add spices and cook for 3-4 mins. Add tomatoes and heat. This can be used as a base for any curry - chicken, fish, lamb veg etc. Once the curry is cooked finish off by adding some chopped fresh coriander just before serving. To make the curry more creamy, add some very low fat natural yogurt but do not boil once it has been added. Serve with salad made from finely chopped tomato (pips removed) matchsticks of cucumber, finely sliced red onion and chopped fresh coriander. Toss together with a little salt and some lemon juice.