Ever wonder how Indian restaurants turn out so many different great-tasting curries so quickly?
Trust me – they don’t have twenty different curry sauces just waiting around.
They use a curry sauce base.
Basically, boiled onions, tomatoes, and spices, a curry base sauce doesn’t have much flavor by itself.
Think of a spicy onion soup.
But add a few key ingredients, and voila!
You have a great-tasting Indian curry in just minutes!
And now you don’t have to head to the nearest Indian restaurant to get a delicious-tasting curry.
I’ve put together an authentic-tasting Hello Fresh Curry Sauce Base recipe you can make in the comfort of your own kitchen.
Use it to make all your favorite dishes – Chicken Tikka Masala, Lamb Rogan Josh, and many more. Your guests will swear you ordered out.
But don’t worry. I won’t tell them your secret!
Read on and discover how to make a great-tasting Hello Fresh Curry Sauce Base recipe that rivals the top curry houses in India.
- 1 What Do You Need To Make Hello Fresh Curry Sauce Base
- 2 How To Make Hello Fresh Curry Sauce Base
- 3 Other Things To Consider When Hello Fresh Curry Sauce Base
- 4 Hello Fresh Curry Sauce Base Recipe
What Do You Need To Make Hello Fresh Curry Sauce Base
Gives your curry a more intense flavor. You can’t use too much, so feel free to add as much as you like.
An essential ingredient in traditional Indian curries.
The main ingredient for curry base sauces.
You can substitute sweet onions for yellow for a milder-tasting curry sauce.
Add a deep, rich flavor. Can’t find Romas?
You can use any other firm, ripe tomatoes or substitute a 15 oz can of tomatoes for the fresh ones.
Adds a touch of sweet, vegetable flavor.
Deepens the flavor.
A key spice in Indian cooking.
Adds a sweet, earthy flavor.
Gives the sauce a rich and hearty flavor with a touch of citrus.
For a buttery, peppery-spice flavor.
Don’t have ghee? Go ahead and use regular unsalted butter.
Adds a touch of color and a more earthly flavor.
Be sure to use fresh cilantro (no wilted leaves or stalks), or your curry may taste soapy.
- Cutting board
- Large heavy-bottom saucepan
- Spoon or spatula
- Blender or hand-held mixer
- Stovetop or other heat source
How To Make Hello Fresh Curry Sauce Base
Step One: First, heat the oil in the saucepan and add the onion. Saute until soft and slightly brown, approximately 15 minutes.
Step Two: Then add the carrot and red pepper and saute for another five minutes.
Step Three: Next, add the garlic, ginger, tomatoes, cilantro and all the spices except the turmeric. Cover the vegetables with water, approximately two cups, and simmer for half an hour.
Step Four: After simmering, remove from the heat and allow to cool slightly.
Step Five: Using either a blender (add the sauce in batches) or a hand-held mixer, blend the sauce until smooth. Then return it to the saucepan.
Step Six: Melt the ghee in a separate pan and add the turmeric. Saute for approximately five minutes or until the turmeric darkens, but don’t let it burn.
Step Seven: Add it to the sauce and bring to a boil. Reduce the heat and simmer for another 30 minutes.
Step Eight: You’ll want to thin your sauce with vegetable or chicken stock before using it, as it will be pretty thick.
Other Things To Consider When Hello Fresh Curry Sauce Base
Makes The Perfect Base For Other Curries
This Hello Fresh Curry Sauce Base recipe is the perfect curry base for all your favorite Indian dishes.
- Add cinnamon, fresh cream, and ground cayenne for a delicious Chicken Tikka Masala.
- Use coconut milk and cinnamon for a mouth-watering Korma sauce.
- Add chile paste and extra garlic for delicious Chili Garlic Chicken.
- The perfect starting place to make a great-tasting Lamb Rogan Josh or Lamb Vindaloo.
Remember, your Hello Fresh Curry Sauce Base will be pretty thick, so you’ll want to add vegetable or chicken stock to thin it when adding it to your favorite recipes.
Make More Than You Need
This Hello Fresh Curry Sauce Base recipe is the basis for so many delicious recipes that you’ll want to ensure you always have some on hand.
So go ahead and double the recipe.
This curry sauce will stay fresh in the fridge for up to two weeks. Or keep it in the freezer for up to four months.
I use small zip locks to separate my extra curry base sauce into one-cup servings and keep them in the freezer.
That way, I’m ready for whenever a curry craving hits.
- 12 cloves of garlic peeled and minced
- 4 tablespoons fresh ginger, grated
- 8 large yellow onions, peeled and diced
- 2 cups Roma tomatoes, chopped
- ½ cup vegetable oil
- 1 red pepper, chopped
- 1 carrot, peeled and chopped
- 1 tablespoon of garam masala
- 1 ½ tablespoons of cumin powder
- 1 ½ tablespoons of coriander powder
- 1 ½ teaspoons of turmeric
- 2 cups of water
- 2 tablespoons ghee or unsalted butter
- 1 ½ teaspoons of coarse sea salt
- 1 cup fresh cilantro, chopped
- Salt and pepper to taste
- Peel and mince the garlic, grate the ginger, and dice the onions and tomatoes.
- Pour the vegetable oil into a large saucepan and heat under medium heat.
- Once hot, add the onions and saute for approximately 15 minutes or until the onions are soft and slightly browned, stirring frequently. You want to avoid charing the onions, or it will affect the flavor of your curry.
- Add the chopped red pepper and carrot and cook for five minutes, stirring frequently.
- Next, add the minced garlic, grated ginger, carrot, red pepper, garam masala, cumin, coriander, cilantro, and diced tomatoes. Add enough water to cover the vegetables, about 2 cups, and simmer for half an hour.
- After simmering, remove from the heat and allow the curry to cool slightly.
- Scoop the mixture in batches into a blender and blend until smooth, approximately 2-3 minutes per batch. Or you can use a hand-held mixer and mix directly in the saucepan. The goal is to get a super smooth curry sauce.
- Once smooth, return the curry sauce to the saucepan.
- In a separate frying pan, melt the ghee. Once melted, add the turmeric and saute it for approximately 30 seconds or until it darkens, but don't burn it.
- Then add the turmeric to the curry sauce and bring it to a boil. Once boiling, reduce the heat to low and allow to simmer for another 30 minutes.
- Your base sauce is ready to use or store in the fridge or freezer.
- Add a tablespoon of smoked paprika.
- Looking for the heat? Add a teaspoon (or more) of ground cayenne pepper.
- Add two tablespoons of tomato paste for a deeper tomato flavor.
- Substitute sweet onions for the yellow for a milder onion flavor.
- You can substitute a 15 oz can of tomatoes for the fresh ones.
Amount Per Serving: Calories: 250Total Fat: 18gCholesterol: 25mgSodium: 40mgCarbohydrates: 19gProtein: 3g
Other Hello Fresh recipes you may want to check out:
- Hello Fresh Sweet Thai Chili Sauce Recipe
- Hello Fresh Katsu Sauce Recipe
- Hello Fresh Cream Sauce Base Recipe
- Hello Fresh Bulgogi Sauce Recipe
Hello, I’m Jeremy, a sauce enthusiast and taste trailblazer! My endless pursuit of new flavors has led me on a journey to master sauce making at home, along with try out a range of exciting brands and sauce offerings. Now I share my recipes, tips and recommendations on WeWantTheSauce to help fellow foodies find the perfect sauces.