TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

Slow cooker - varies

 

YIELD

Approx 2 lt of curry sauce to go with 2.4 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

25 ml sunflower oil

400 g onion peeled

20 g ginger

20 g garlic

1 sachet Chilli Farm's jalfrezi spice mix

300 ml tomato paste Leggo's

800 g tomato ketchup Heinz

40 g cashew raw

300 ml water

Slow cooker with meats

• Reduce the water to 150 ml.

 

Nut-free

• Do not add cashew and reduce water to 200 ml
• Slow cooker with meats reduce water to 100 ml

 

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.

3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

4.Ground cashews using a food processor or a blender to a fine powder state.

5.Heat oil in a sauce pan.

6.Add onion and cook until it turns light brown.

7.Add ginger/garlic paste and cook until oil comes to the top.

8.Add spice mix sachet and cook on low flame until oil comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.

9. Add tomato paste, tomato ketchup cook until small bubbles start to raise.

10.Add cashew powder, remaining water cook until small bubbles start to raise.

11.Switch off the flame, stir well rest it on closed lid for 10 minutes.