Basic Curry Sauce

This sauce is proof that with the minimum of ingredients & clever use of your store cupboard you can make something delicious! I have used my favourite curry powder, ginger & turmeric but if you want it a little spicier add some cayenne or just use a hotter curry powder. It freezes really well too so make extra for later!


Makes about 500g at approx 60p


Prep time 10 minutes Cooking time 25 minutes



2 medium onions, sliced

2 tbsp curry powder

1 tsp ground ginger

1 tsp ground turmeric

2-3 cloves garlic,crushed

500ml vegetable stock

2 tbsp plain flour


salt, to taste

Place a large saucepan over medium heat & add 2 tbsp oil.

Cook the onion until soft & translucent then add the garlic. Cook for another minute.

Stir in the spices & cook for 1 minute before adding the flour. Keep stirring so that the onions don't stick to the bottom of the pan. Cook for another 2 minutes.

Gradually stir in the stock a bit at a time until it is all gone & you have a smooth sauce. Season with a little salt.


Allow to simmer for 15 minutes & check the seasoning.

Remove from the heat & leave for 5 minutes.

Using a stick blender in the pan or a jug blender blitz the sauce until smooth.


Transfer the sauce to a jar with a tight fitting lid & once cooled keep in the fridge for up to 2 days or place in freezable container or bag & freeze for up to 2 months.