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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.

Brilliant Bases Used In This Recipe
Bone Marrow Broth
Roast Root Vegetable Stock
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

  1. Heat the coconut oil in large, deep thick-bottomed pan

  2. Add the rough chopped carrot, onions and celery

  3. After 12-15 minutes add all the dried spices and stir, allow to fry out for 3-5 minutes.

  4. Add all remaining solid ingredients and fry out for 10 mins

  5. Add the water or stock and bring to the boil

  6. Add the coriander

  7. Reduce heat, cover with a lid and simmer for 3-4 hours

  8. Stick blend, pass through sieve and store in Kilner jars. Will keep for 3-4 weeks in the fridge.

Method
Ingredients
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Related Kitchen Skills
How To Dice Onions

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Our Brilliant Bases

Our Brilliant Bases

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