Taken from Al’s Kitchen Youtube Channel, this is base gravy version 1. I make half this volume, split to 5 containers

Ingredients

  • 2kg Onions
  • 1 Red Pepper
  • 2 CHopped Green Finger Chillies
  • 1 Sliced Carrot
  • 100g Peeled Garlic
  • 100g Fresh Ginger
  • 2tbsp Tomato Puree
  • 8 tbsp oil
  • 2tsp salt
  • 60g Coriander
  • 2 tins toms
  • 2 tsp Coriander
  • 2 tsp Cumin
  • 2 tsp Turmeric
  • 2 tsp Paprica

Method

  1. Peel and half the onions
  2. Peel and slice the carrots
  3. Slice the peppers
  4. Finely slice the chillies
  5. Blend the ginger & garlic (might have to add a little water and veg oil)
  6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat
  7. After 15 minutes, give it all a stir and reduce to a simmer
  8. After another 45 minutes, stir and turn the heat off and leave it to cool
  9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan
  10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil
  11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes
  12. Simmer down for another 10 minutes (no lid)
  13. Add the tomatoes to the large pan