Step 1

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

Step 2

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

Step 3

Add in the garlic, ginger and stir through for 30 seconds until the bitter smell disappears

Step 4

and all the spices and stir well frying again for another minute to infuse the flavours

Step 5

Tip in the plum tomatoes and around 2 litres of boiling water, stir and allow to simmer for 40 minutes stirring every 10 so nothing sticks to the bottom and burns

Step 6

Blend until smooth

Step 7

you can now store in the refrigerator for up to 3 days or freeze in 250ml portions (250ml per dish)

Step 8

The standard recipe should produce 3 litres of gravy when complete, enough for 12 curries