Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (25)
Curry Base Gravy
NUTRITION · PER SERVING105M COOK
CAL 5%·PRO 6%
CARBS 10G38% OF CAL
2G FIBER4G SUGAR4G OTHER
FAT 6G52% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced curry base made from aromatics, spices, and vegetables blended into a sauce. Use it as a foundation to speed up making various curries.
condimentindian🌀 blenderdairy freegluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 120 ml (1/2 cup) sunflower oil
- 1 kg (2.2 lbs) onions (about 6 medium onions, peeled and roughly chopped)
- 8 cloves garlic (peeled and minced)
- 2 tbsp minced ginger
- 2 tbsp garam masala
- 2 tbsp ground coriander
- 1 tbsp cumin
- 1 tbsp paprika
- 1 ½ tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp ground cardamom
- 2 tbsp tomato puree (paste for US)
- 1 red bell pepper (roughly chopped)
- 1 green bell pepper (roughly chopped)
- 1 medium carrot (peeled and chopped)
- 400 g (14 oz) tinned chopped tomatoes
- 2 litres (8 1/3 cups) chicken or vegetable stock ( (water plus 4 stock cubes is fine))
At a glance
PER SERVING · TIME 105M
CAL 5%·PRO 6%
CARBS 10G38% OF CAL
2G FIBER4G SUGAR4G OTHER
FAT 6G52% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 247mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 29mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.