Step 1

Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger

Step 2

Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently

Step 3

Add in the peppers, carrots, cabbage, potato, garlic, ginger, tinned tomatoes, tomato paste and all the spices, stir well then add in the water and sugar and combine

Step 4

Simmer for 1 hour stirring every now and then to prevent the bottom burning adding the broken-up coconut block half way through to dissolve

Step 5

Blend until smooth adding more water as required to make up to 3 1/2 litres, the gravy should be the consistency of thin soup

Step 6

The standard recipe should produce 3.5 litres of gravy when complete, enough for 14 curries