Curry Base

INGREDIENTS

This is just a base that can be used to make all sorts of curries

4 lbs. onions
1 red pepper
2 chopped green chillies
3 carrots
1/2 cabbage
100g red lentils
100g garlic
100g ginger
2 Tbsp tomato puree
8 Tbsp oil
2tsp salt
2 oz coriander
2 tins of tomatoes
2tsp turmeric
2 tsp coriander
2 tsp cumin
2 tsp paprika
1 tbsp garam masala
2 pints of water

METHOD

Chop all the vegetables into 1” chunks.
Heat the oil in large heavy-bottomed pan
Fry the onion until soft
Add the dry spices and sauté for a minute
Add the rest of the herbs and vegetables 

Add the tomato, purée and the water
Turn the heat down to a simmer
Cover and cook for 1 hour
Using a blender or a stick liquidise the curry base

Leave to cool then freeze in 1-pint containers until needed