Curry Sauce

    1 hour 55 mins

    This is a flavourful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies for a healthy Indian dinner. This sauce also freezes beautifully.

    15 people made this

    Serves: 12 

    • 750g brown onions, chopped
    • 4 cloves garlic, crushed
    • 3 tablespoons grated fresh ginger
    • 400g can diced tomatoes
    • 1 tablespoon turmeric powder
    • 2 tablespoons ground cumin
    • 1 tablespoon garam masala
    • 1 tablespoon curry paste
    • 1 teaspoon chilli flakes

    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Place onions and garlic into a large saucepan and add water to cover. Bring to the boil and then reduce heat to medium-low. Cover and simmer for 45 minutes. Add the ginger and continue simmering for 5 minutes.
    2. Puree the onion mixture in a food processor or blender, in batches, until smooth. Place a large saucepan over medium-high heat and pour in the diced tomatoes and spices. Bring to the boil, then pour in the onion puree. Reduce heat and simmer for 45 minutes.

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    Reviews in English (14)


    AWESOME! I put all the ingredients in my slow cooker, used veggie broth instead of water, added a few tablespoons of butter, and simmered all day. Didn't puree anything; the onions broke down on their own over time. A couple hours before dinner I quickly sauteed some cubed potatoes for a few minutes and then added them and a can of garbanzo beans. Let it simmer for a couple hours more and we had the perfect curry! It was SO GOOD-smelled amazing in the house while cooking and the taste was perfect. It was quite spicy but we like it that way. Served with basmati rice and naan. This will be a favorite and so easy and adaptable too! Thanks for the great recipe!  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the food processor and then cooking, rather than cook then puree. I served with chicken over rice...yum~  -  03 Mar 2008  (Review from Allrecipes US | Canada)


    This was my first attempt at curry and this recipe is a great place to start - the flavour was excellent. I would say to make sure your water JUST covers your onions or you will end up with a very thin sauce. Also, I used 4T of hot curry paste and it was not very hot. May need more, or it could be I used too much water with my onions? I cooked this in a slow cooker with skinless chicken thighs and legs. Very easy.  -  13 Dec 2007  (Review from Allrecipes US | Canada)