Ingredients

The following ingredients have 24 Servings
  • 120 ml (1/2 cup) sunflower oil
  • 1 kg 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
  • 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 cups + 1/3 cup) chicken or vegetable stock ( (water plus 4 stock cubes is fine))

Instruction

  • Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
  • Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
  • Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
  • Stir to coat the onion and cook for a further 5 minutes, stirring often.
  • Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
  • Bring to the boil, then simmer for 1 hour.
  • Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.