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Hello Fresh Curry Sauce Base Recipe

Jeremy Williams We Want The Sauce Founder and Editor In Chief
Written By: Jeremy Williams
Published Date:
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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.

What Do You Need To Make Hello Fresh Curry Sauce Base

Ingredients

Fresh Garlic

Gives your curry a more intense flavor. You can’t use too much, so feel free to add as much as you like.

Fresh Ginger

An essential ingredient in traditional Indian curries.

Fresh Onion

The main ingredient for curry base sauces.

You can substitute sweet onions for yellow for a milder-tasting curry sauce.

Roma Tomatoes

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.

Carrot

Adds a touch of sweet, vegetable flavor.

Red Pepper

Deepens the flavor.

Garam Masala

A key spice in Indian cooking.

Coriander

Adds a sweet, earthy flavor.

Ground Cumin

Gives the sauce a rich and hearty flavor with a touch of citrus.

Turmeric

For a buttery, peppery-spice flavor.

Ghee

Don’t have ghee? Go ahead and use regular unsalted butter.

Chopped Cilantro

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.

Equipment

  • Cutting board
  • Knife
  • 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.

Enjoy!

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.

Yield: Yield: 6-8 cups of sauce (approx 6-8 servings)

Hello Fresh Curry Sauce Base Recipe

Hello Fresh Curry Sauce Base

This super versatile Hello Fresh Curry Sauce Base Recipe can make all your favorite curry dishes, from Chicken Tikka Masala to Lamb Rogan Josh. And with a few ingredient additions or alterations, you can take it even further.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 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

Instructions

  1. Peel and mince the garlic, grate the ginger, and dice the onions and tomatoes.
  2. Pour the vegetable oil into a large saucepan and heat under medium heat.
  3. 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.
  4. Add the chopped red pepper and carrot and cook for five minutes, stirring frequently.
  5. 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.
  6. After simmering, remove from the heat and allow the curry to cool slightly.
  7. 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.
  8. Once smooth, return the curry sauce to the saucepan.
  9. 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.
  10. 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.
  11. Your base sauce is ready to use or store in the fridge or freezer.
  12. Enjoy.

Notes

  • 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.

Nutrition Information:


Amount Per Serving: Calories: 250Total Fat: 18gCholesterol: 25mgSodium: 40mgCarbohydrates: 19gProtein: 3g
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