Waste Not Wednesday | Award Winning Curry Sauce
In my attempt to help reduce the amount of food waste we create I am collaborating with other local businesses to share their knowledge too.
Over in Knowl Hill Kran Sondh owns and runs award winning The CookCurry Club, a takeaway with a twist. Every fortnight Kran prepares a homecooked Indian curry dinner, just as she’d make at home for her clients.
All you need to do is know in advance that you’d like to use her fabulous services.
Order by the Wednesday before and she’ll ensure you get a great meal ready for Friday night. All collection points, dates and menus are here on her webpage.
I’ve blogged about her before, you can see my experience here.
This recipe is perfect for Waste Not Wednesday as the quantities are loose. Use what extra onions, tomatoes, peppers or chillis you have around to stop them going off and wasting.
This sauce can be frozen as is. Then, when you’re ready to use it all you need to do is add any lentils, vegetables, fish or meat to make it a perfect meal.
Potatoes and sweetcorn also go very well with peppers.
When you share your final dishes on Kran’s Facebook page TheCookCurryClub you can win a turka jar or 15% off one of her takeaways.
- Oil or ghee for cooking
- 2 - 3 Large onions - chopped
- 1-2 green chillies chopped
- 4 cloves garlic - crushed or sliced
- 1 inch ginger - grated or finely chopped
- 6 Tomatoes - chopped or liquidised
- 1 tsp salt (adjust to taste when final dish made)
- 1 tsp turmeric powder (or fresh grated)
- 2 tsp Garam masala
- 3 - 4 large peppers finely chopped
- Saute onions in the oil until dark golden brown.
- Add chillies, garlic and ginger and cook for another 3 - 5 minutes on a medium to high heat. Stir to prevent catching.
- Add the tomatoes and cook for a couple of minutes.
- Add salt, turmeric and garam masala, mix and cook for a further couple of minutes.
- Add the peppers and cook through.
- Keep this as a base sauce in the fridge - add extra oil to preserve - or store in the freezer.