Serves 2 adults and 2 children

INGREDIENTS

• 4 tbsp olive oil
• 2 medium onions finely diced
• 1 thumb size of ginger finely chopped
• 2 tsp cumin seeds
• 2 tsp mild curry powder
• 3 tbsp ground coriander
• 3 cloves garlic crushed
• 2 x tins tomatoes
• 4 tbsp tomato puree
• 125ml water

METHOD

1. Heat olive oil in a large pot until warmed. Then add the onions and fry until they turn golden and sweet.
2. Add the ginger and cook for about 3 minutes, then add the cumin seeds, curry powder and ground coriander and stir in the onion mixture. Crush in the garlic cloves and stir for just a few moments. Stir in the tinned tomatoes, tomato puree and water. If the sauce is too thick you can add a little extra water just a tablespoon at a time. Bring up to a bubble then remove from the heat.
3. Using a stick blender, blend until smooth.
4. Store the sauce in sterilised jars until ready to use for a curry, or freeze into an ice cube tray.
5. To serve; pour the sauce over roasted vegetables, chicken or tofu strips and rice balls.