British Curry House Gravy

Ingredients

• 3 heaped tbsp ghee (or vegetable oil)
• 2-3 tomatoes, roughly chopped
• 1 head of garlic, cloves peeled
• 1 thumb of ginger, peeled and roughly chopped
• 20g tomato puree
• 2 kg onion, roughly chopped
• 1-2 carrots, roughly chopped
• 1-2 red peppers, roughly chopped
• 10g salt
• 1 tbsp garam masala
• 1 tbsp cumin, ground
• 1 tbsp coriander, ground
• 1 tsp turmeric
• 1kg water

Directions

• Add ghee, ginger, garlic, tomatoes to a pan and cook till starting to brown
• Add all ingredients except spices and cook for 60 minutes on low, covered
• Then add spices, and cook for a further 30 minutes, covered
• Blend until smooth
• Gravy should be a bit more liquid then cream, but not watery - if it’s too thick add a bit of water, if it’s too thin boil it down until it coats a spoon
• Portion into around 5-7 containers then freeze
• Thaw before use