Basic curry sauce

Ingredients

• 3 tbsp vegetable oil 
• 500 g onion finely chopped
• 6  garlic cloves peeled chopped
• 1 large knob root ginger peeled finely chopped
• 2 tbsp madras curry paste 
• 400 g tomatoes chopped canned

Equipment

• frying pan

Directions

1. Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesnt burn. Stir in curry paste and cook for another min.
2. Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.