Brilliant Base
Indian Gravy
30-40 mins prep / 3-4 hours cook
Intermediate
20 Servings
For our Curry Club, Jason has created yet another Brilliant Base. Chop some veg, herbs and spices and let them simmer away to give you an amazing building block for a wide range of warming dishes from the Pan-Asian region.
About This Recipe
One of our curry club’s Brilliant Bases, our Indian Gravy uses smooth spices, herbs and roots slow cooked together to bring together this fantastic and very versatile base.
We’ve made this either our root vegetable or bone marrow broth to fully maximise the nutritional value, but if you don’t have either, feel free to substitute with water. Thickening agents here come from blending the vegetables down to create a creamy base, so the recipe is gluten free. The base consists of three root veg:
Onions – which have antioxidant and anti-inflammatory effects and have been linked to a reduced risk of cancer, lower blood sugar levels, and improved bone health.
Carrots – fibre-rich carrots loaded with vitamin A for immune, skin and eye health, and also calcium and vitamin C for bone health.
Celery – vitamins A, K, and C, plus minerals like potassium and folate Of course there are potent anti-inflammatory spices here in both the curry and garam masala spice blends. You may also notice some sugar in here.
We generally try and keep it out of our recipes as much as possible but it’s needed in many curries to counter the heat. As ever we’ve tried to keep it to a minimum and used unrefined raw organic sources, either coconut blossom sugar or dark muscovado.
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Ingredients
1000g/35oz BB Bone Marrow Broth/BB Root Veg Stock
300g/11oz onions/leeks
150g/5oz carrots
100g/4oz celery
100g/4oz dark muscovado or coconut sugar
100g/4oz apple
50g/1.8oz coconut oil
40g/1.5oz tamarind paste
40g/1.5oz coriander
30g/1oz garam masala/mild curry powder
30g/1oz tinned tomatoes
4tsp root ginger skin-on
4tsp salt
2tsp lime zest
2tsp cardamom pods
2tsp turmeric
1tsp red chillies
1tsp curry/bay leaves
0.5tsp black pepper
Nutrition Per Serving
Calories
146
Fats
4G
Carbs
10G
Protein
2G
Method
Heat the coconut oil in large, deep thick-bottomed pan
Add the rough chopped carrot, onions and celery
After 12-15 minutes add all the dried spices and stir, allow to fry out for 3-5 minutes.
Add all remaining solid ingredients and fry out for 10 mins
Add the water or stock and bring to the boil
Add the coriander
Reduce heat, cover with a lid and simmer for 3-4 hours
Stick blend, pass through sieve and store in Kilner jars. Will keep for 3-4 weeks in the fridge.