To make the curry paste, place the lemongrass, garlic,
rown add in sugar and curry powder. Add in more oil
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 doesn't burn.
Stir in curry paste and cook for another minute.
Now pour in 1 liter 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.
Saute the onions for a few minutes until lightly browned.
Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
Add the lemon juice with the stock and coconut milk.
Add the tofu.
Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
Serve over basmati rice.
large stockpot.
Add curry powder, stir to combine.
nions.
This is your basic stock.
Stir gently, cover
br>Tips For Trying New Recipes:
Read the recipe ALL
large pot and then curry paste, coconut milk, lemon, ginger
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
lame. Add the onion puree, curry powder and cumin and saute
ook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon
ecessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can
nd prep your ingredients.
Curry Base: Shake the can of
eady to make the potato curry, peel the potatoes and roughly
until softened.
Add garlic, curry powder, salt and pepper.
aucepan and gently fry the curry leaves until they start to
lend in garlic, peanut butter, curry powder and milk. Cook mixture
ill it turns golden. Add curry leaves, soaked red chillies and
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
dd the red chillies and curry leaves.
Mix and add