Remember, because this is a curry base, it should not be spicy- it should have a pretty neutral Indian curry taste. You'll "season" it up when you make a specific curry...
10 cooking onions, sliced (about eight cups)
1/2 cup vegetable oil
10 cloves garlic, skin on and smashed (I sometimes use garlic paste from the produce department)
2-inch piece of ginger, peeled and finely sliced (I sometimes use ginger paste from the produce department)
1 carrot, peeled and chopped medium (if you're using the food processor to slice your onions, just slice these as well)
1 cup red pepper, chopped medium (or slice with the food processor)
28 oz can of diced tomatoes
4 tbsp ghee (substitute oil if you can't find ghee)
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground fenugreek (use a spice grinder if you only have whole seeds)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tbsp paprika
Place the ginger, the garlic and approximately one cup of water in a blender and process to a smooth paste. Set aside. If you are using ready-made pastes, skip this step.
|Adding the vegetables to the oil|
Heat the oil to a large saucepan until hot. Add the sliced onions, bell pepper, carrot and cabbage (if using) and cook slowly over medium heat. Cook until the vegetables brown slightly, about 20 minutes, stirring occasionally.
|Adding the spices- I used pureed garlic and ginger|
|Adding the tomatoes and water|
|The Vitamix does a great job of pureeing|
Working in batches, place the mixture in a blender (or use an immersion blender) and blend until smooth.
|The final simmer. Watch it doesn't burn!|
Melt the ghee in a frying pan. Add the turmeric and brown for approximately one minute. Stir into the pureed sauce and return to the stove to simmer on low heat for approximately 30 minutes. Stir occasionally and watch that the sauce doesn't stick to the bottom of the pot. The sauce is now ready to use.
If freezing- divide the sauce into portions- three cups will provide enough sauce for a curry to serve four and cool, uncovered, in the refrigerator. Once cooled, cover (or seal in a ziplock bag) and freeze.