Recipe: Curry Base – Jamie’s

Rating: 4.5 stars based on 1258 reviews


  • 100g red lentils
  • 2 medium onions, peeled and roughly chopped
  • 3 medium carrots, roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • light olive oil or vegetable oil
  • 6 cloves of garlic, peeled and roughly chopped
  • 70g fresh ginger, peeled and roughly chopped
  • 6 coriander stalks, chopped
  • 1 whole red chilli, deseeded and roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 2 x 400g tins of plum tomatoes
  • 300ml water
  • 200ml tinned coconut milk
  • salt and freshly ground black pepper


    • Wash the lentils, then place them in a pan and cover with cold water.
    • Bring to the boil and simmer gently for 15 to 20 minutes, or until tender.
    • Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
    • Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes.
    • Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
    • Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk.
    • Bring to the boil then remove from the heat and blend until smooth using a hand blender.
    • Season to taste. Set aside to cool then use as required.




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