Step-by-Step Instructions

1. 1.Combine Vegetables

   Place the peeled and roughly chopped onions, garlic, ginger, white cabbage, carrot, and red bell pepper into a large pot.

2. 2.Add Water and Salt

   Add enough water to just cover the vegetables in the pot. Stir in 1/2 tablespoon of salt.

3. 3.Boil and Simmer

   Bring the mixture to a boil, then cover with a lid and let it simmer for about 30 minutes, or until all the vegetables are soft.

4. 4.First Blend

   Once the vegetables are soft, turn off the heat. Using an immersion blender, carefully blend the mixture until it is very smooth. This may take 3-5 minutes.

5. 5.Add Remaining Ingredients

   Add the tin of chopped tomatoes, 3 tablespoons of mild Madras curry powder, and the handful of fresh coriander to the blended mixture.

6. 6.Second Blend

   Blend everything again until completely smooth and all the new ingredients are fully incorporated.

7. 7.Final Cook

   Turn the heat back on and bring the gravy back to a simmer. Cook for a final 10 minutes, stirring occasionally to prevent it from sticking.

8. 8.Final Blitz and Finish

   Give the gravy one last blitz with the blender to ensure it's perfectly smooth. The base gravy is now ready to be used or stored.

9. 9.Prepare for Use

   To use the gravy for cooking a curry, thin it down with water until it reaches the consistency of semi-skimmed milk. The rest can be cooled, portioned into 300ml bags, and frozen for future use.