Step-by-Step Instructions

1. 1.Prepare Vegetables

   Peel and cut crosses into the onions. Peel the garlic cloves and ginger. Roughly chop the cabbage, carrots, and red bell pepper. Add all these prepared vegetables (onions, cabbage, garlic, ginger, carrots, red bell pepper) into a large pot.

2. 2.Add Water and Salt

   Pour approximately 1.5 liters of water into the pot, ensuring it covers the lowest onion. Add 1/2 tablespoon of salt. Cover the pot with a lid.

3. 3.Boil Ingredients

   Bring the mixture to a boil and let it simmer for about 30 minutes until the vegetables are softened. Stir occasionally to ensure even cooking.

4. 4.Initial Blend

   Turn off the heat. Using an immersion blender, blend the mixture until it becomes smooth. This may take 3-5 minutes. Ensure there are no large chunks remaining.

5. 5.Add Tomatoes and Curry Powder

   Add the can of chopped tomatoes and 3 tablespoons of mild Madras curry powder to the blended mixture. Also, add the fresh coriander (whole).

6. 6.Final Blend and Simmer

   Blend the mixture again until all ingredients are fully incorporated and the gravy is very smooth. Turn the heat back on and let it simmer for a final 10 minutes. Give it one last quick blend before turning off the heat.

7. 7.Adjust Consistency and Store

   The base gravy is now ready. It will be quite thick. When you are ready to use it for cooking curries, you will need to thin it down with water to the consistency of semi-skimmed milk. Portion the gravy into 300ml bags or containers and freeze for future use.