Ingredients
Curry Puree
- 150 grams sliced carrots
- 75 grams fresh coriander
- 3 medium onions, peeled and halved
- 30 grams piece fresh root ginger
- 6 cloves garlic
- 100 grams concentrated butter or ghee
- 400 grams Diced Tinned Tomatoes
- 1 300g tin of creamy tomato soup (Heinz soup for one)
- 1 tablespoon tomato puree
- 3 tablespoons mild curry paste (see my other recipes)
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 500g water in TM bowl then place carrots in simmering basket and cook for 15 minutes, Varoma, speed 4. Set aside
Place coriander in bowl first, then add onions, garlic and ginger.
Chop for 5-10 seconds on speed 7.
Scrape down and repeat again until a paste/puree forms
Add Ghee and cook for 15 minutes, Varoma temperature, speed 1
Add carrots and tinned tomatoes and puree for 20 seconds on speed 9
Add soup, tomato puree and curry paste and cook for 30 minutes, 100 degrees, speed 1
Curry Puree
Tip
If you would prefer not to use a tin of soup then add another tin of tomatoes and a teaspoon of salt. I tried it both ways and it worked well with both but on a blind taste test my husband marginally preferred the soup method.
In India fresh garlic, ginger, onion, coriander and spices are wet ground into fine puree which is then used in many recipes as a base. It is useful to make up a large batch and freeze most of it in portions for use in lots of different dishes and is definitely worth the effort. It makes making curry quick and easy when you have all your pastes, marinades and purees in stock.
Recipe converted by Nicky Parsons from Sainsburys Curry book by Pat Chapman
Thermomix Model
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Recipe is created forTM 31
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Comments
Ps: it was delious !!
hi
what other curry can you add this purée to ? Could you add it to a butter chicken?? Thanks Bonnie
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