Curry Base Sauce

Ingredients

• 100 g red lentils
• 2 medium onions, peeled and roughly chopped
• 3 medium carrots, roughly chopped
• 1 red pepper, deseeded and roughly chopped
• light olive oil or vegetable oil
• 6 cloves garlic, peeled and roughly chopped
• 70 g fresh ginger, peeled and roughly chopped
• 6 stalks coriander, chopped
• 1 whole red chilli, deseeded and roughly chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon ground black pepper
• 1 tablespoon ground cinnamon
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 2 x 400 g tinned plum tomatoes
• 300 ml water
• 200 ml tinned coconut milk
• salt
• freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Olive Oil	1 tbsp (14g)	119
Lentil	1/2 cup cooked (99g)	115
Onion	1 medium (110g)	44
Plum	1 medium (66g)	30
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Turmeric	1 tsp ground (3g)	9
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.