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Export 17 ingredients for grocery delivery
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
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