Base Curry Sauce

Base curry sauce

Base curry sauce

This is not exactly a traditional way to prepare a curry sauce – I do not fry off the spices and fresh vegetables in a large amount of oil for one thing. Indian / Pakistani food conservatives best look away now….!

This is mainly because I came up with this way to prepare a red curry sauce when I started with Weight Watchers. I wanted as much of the taste of a more “authentic” curry sauce as possible, but with as minimal an “overhead” ProPoints wise as I could manage, which essentially meant trying to be as oil-free as physically possible.

After a fair bit of experimentation this is the solution I came up with. As you can no doubt see, it’s a bit hot. If you’re not a raging chilli-head, you might want to tone it down a bit chilli-wise.


Makes roughly 2 servings.


  • 1 large red onion
  • 6 large garlic cloves
  • 6 green birds eye chillies, or 2 Scotch Bonnet / Habaneros chillies if you’re feeling brave
  • A thumb-sized piece of fresh ginger
  • 2 heaped teaspoons dried Fenugreek leaves
  • 2 heaped teaspoons dried Coriander leaves
  • 3 heaped teaspoons Madras curry powder
  • 2 heaped teaspoons Garam Masala
  • 3 tablespoons tomato puree.
  • Sea salt
  • Freshly ground black pepper


Roughly chop the onion, ginger, chillies, and garlic. Place in a blender, and cover with water. Blend down to a smooth, thin mixture.

Add the curry powder, Garam Masala, dried Fenugreek leaves, and dried Coriander leaves. Season with a little sea salt, and a good old belt of freshly ground black pepper. Mix well.

Place the sauce in a pan. Bring to a low simmer. Simmer for about 10 minutes.

Add the tomato puree to the pan. Mix well in. Bring back to a simmer, and simmer for about another 10 minutes, or until the sauce has the right consistency – you don’t want it too runny or thin.

You can then use the sauce as a base for any type of Indian style curry.



4 thoughts on “Base Curry Sauce

  1. Pingback: Saag Gobi | Paleovirtus

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