My curry sauce was made using a variety of cooked veggies (chopped white onion, butternut squash, carrot, spinach, fresh tomato & red pepper), chunkily pureed with hot vegetable stock and 2 tbsp of my home made madras spice blend (recipe below) but you can use any ready made spice blend of your choice.
Madras Spice Blend
2 tbsp dried coriander
1 tbsp dried cumin
1 tbsp cumin seeds
1 tbsp dried fenugreek
1/2 tsp cinamon
1 tsp dried chilli powder
1 tsp dried chilli flakes
1 tbsp dried turmeric
With a pestle & mortar, crush all the above spices together and store in a small airtight glass jar until required.
1. Spray a saucepan with coconut frylight and heat 2 heaped tbsps of the spices gently for 1 minute, just to remove the rawness.
2. Tip in the pureed vegetables and cook for a further 2 minutes stirring gently.
3. Pour in enough hot vegetable stock to your desired consistency and simmer for 5 minutes.
4. Stir in cubed tofu and stir gently to combine and heat through.
I served mine with boiled white rice and garden peas. As with any of my recipes, this is so adaptable. Just use whatever vegetables you have to hand and if you’re an omnivore, this would work really well with paneer, chicken, beef or prawns.
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