Step-by-Step Instructions

1. 1.Prepare Vegetables

   Peel and cut crosses into the onions. Peel and roughly chop the fresh ginger. Peel the garlic cloves. Chop the white cabbage, dice the carrots, and slice the red bell pepper.

2. 2.Combine Vegetables in Pot

   Place all the prepared vegetables (onions, garlic, ginger, cabbage, carrots, and red bell pepper) into a large pot.

3. 3.Add Water and Salt

   Pour enough water into the pot to just cover the lowest onion. Add 1/2 tablespoon of salt.

4. 4.Boil Ingredients

   Cover the pot and bring the mixture to a boil. Let it boil for approximately 30 minutes until the vegetables are very soft.

5. 5.First Blend

   After boiling, turn down the heat. Using an immersion blender, carefully blend the hot vegetable mixture until it is very smooth. This may take 3-5 minutes to achieve the desired consistency.

6. 6.Add Tomatoes, Curry Powder, and Coriander

   Add the entire tin of chopped tomatoes, 3 tablespoons of mild Madras curry powder (or mixed powder), and the fresh coriander to the blended mixture.

7. 7.Second Blend

   Continue blending the mixture with the newly added ingredients until everything is thoroughly combined and smooth.

8. 8.Simmer and Final Blend

   Turn up the heat and simmer the gravy for a final 10 minutes. After simmering, give it one last quick blend to ensure ultimate smoothness.

9. 9.Adjust Consistency & Storage

   The base gravy is now ready. When you are ready to cook a curry, dilute the base gravy with water to achieve the consistency of semi-skimmed milk. Portion the prepared base gravy into 300ml servings and freeze for future use.