Simple Curry Sauce

Ingredients

• 125 grams butter
• 1 onion, chopped finely
• 2 large garlic cloves, chopped
• 1 4cm piece ginger, peeled and chopped
• 1 heaped Tablespoon Keens curry powder
• 1 400gram tin chopped tomatoes
• 2 teaspoons salt
• 4 whole cloves
• 1 cinnamon stick
• 4 dried chillies (optional)
• 1 400ml tin coconut milk (only use half first)

Method

1. Melt butter in a medium saucepan.
2. Add onion, garlic and ginger, then sauce on med/low heat until onion is transparent. Add curry powder and stir through.
3. Add tomatoes, salt, cloves, cinnamon, chillies (whole) and 1/2 coconut milk. Bring to a boil, stir then reduce heat and simmer for 1o minutes. Remove from heat.

For a Chicken Curry

• Add 6-8 shredded chicken thighs
• a hand full of green beans, top and tailed
• 3/4 cup frozen peas
• Simmer on low heat for 20min, stirring occasionally

For a Vegetarian Curry

• Add a hand full of green beans, top and tailed
• half an eggplant, chopped into medium sized cubes
• 2 potatoes, diced the same size as eggplant

For a Mussel Curry

• 1 packet of black mussels, washed, debarred and drained.
• Bring curry base to boil and add in a packet of washed black mussels Stir then cover with a lid for 5 minutes.
• Remove lid, stir again and repeat process if mussels still need to open up