A delicious base you can add paneer, chickpeas or veggies to!
Indian cuisine is famous for being full of delicious spices! It can be a big investment to buy all those spices at once, especially when you’re just starting to learn to cook Indian food, or if you don’t eat it very frequently. So, I wanted to make this recipe very simple, only requiring a couple spices that are very versatile! I make no promises about this being the most authentic Indian food and more spices will just add even more delicious flavour!
This recipe just uses garam masala and madras curry powder, with the option to add some cumin, bay leaves and kashmiri red chili powder if you have it. Garam masala and madras curry powder are spice blends that have a bunch of those other yummy spices already built in, so you are getting the absolute most bang for your buck!
This curry gravy goes wonderfully with paneer or chickpeas or cauliflower or potatoes! Very versatile and a great way to use up any veggies you have left in the fridge!
This recipe keeps super well in the fridge and also freezes well, I would recommend freezing before adding your proteins/veggies so they don’t become a weird texture!
| Time: | >= 1 hour | Serving size: | 4 servings |
Ingredients:
- 2 tbsp butter
- 1 large onion, roughly chopped
- 5 cloves garlic
- 1-2 green chilies. (or jalapeno in a pinch)
- 1 inch knob ginger
- 28 oz crushed tomatoes
- 14 oz can coconut milk
- Spices:
- 1-2 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp cumin
- 2 bay leaves
- As much kashmiri red chili powder as you can handle (start small!)
- Proteins/veggies, (use whatever combo you have):
- 1 package paneer
- 1/2 cauliflower
- A few potatoes
- 1 can chickpeas
Directions:
- To a large saucepan, over medium heat, add butter. Once melted, add onion, garlic, ginger and green chilies. Once fragrant, add spices.
- Once spices are fragrant, pour in can of tomatoes, let simmer for at least 30 minutes – 2 hours.
- Add tomato mixture to food processor and process until smooth. Return to pan over low heat. Pour in coconut milk and add your veggies/proteins of choice.
- Serve alongside rice or naan and enjoy 😊
Tips:
- Make it freezer friendly: I would recommend freezing this before adding the veggies/proteins, ie. I would just freeze the sauce by itself. It will keep well in the freezer for a long time. Once you are ready to eat just remove from container and let it melt in a pan, then add your veggies/proteins!
Bowlin' on a Budget 
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