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Jamie's family-friendly curry sauce recipe

Jamie's family-friendly curry sauce recipe

57 ratings

Jamie says: “This super-versatile, easy-to-make sauce is a back-to-school saviour. Batch it up and pop it in the freezer for those busy midweek evenings” See method

  • Serves 12
  • 18 mins to prepare and 57 mins to cook
  • 178 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 4 onions (about 400g)
  • 4 carrots (about 400g)
  • olive oil
  • 4 garlic cloves
  • 5cm piece of ginger
  • 2 heaped tbsp masala spice paste (or a curry paste of your choice)
  • 2 x 400g tins quality plum tomatoes
  • 2 x 400g tins chickpeas
  • 2 heaped tbsp mango chutney
  • 2 x 400g tins light coconut milk
2 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

    750kj
    178kcal
    9%
  • Fat

    8g 12%
  • Saturates

    4g 21%
  • Sugars

    12g 13%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 21.3g Protein 5.1g Fibre 5.3g

Method

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  1. Peel and roughly chop the onions, and trim and roughly chop the carrots. Place your biggest saucepan on a medium heat and drizzle in 2 tbsp olive oil. Add the chopped vegetables and sweat down for 15-20 mins or until soft and sweet.
  2. Peel then finely grate the garlic and ginger into the pan; season with sea salt and black pepper. Stir in the curry paste and cook for a further 5 mins. Add the tomatoes, breaking them up with a potato masher or the back of a wooden spoon, then half-fill the tins with water and tip into the pan. Add the chickpeas (juice and all), dollop in the mango chutney, then simmer on a medium heat for 30 mins or until thickened.
  3. Pour in the coconut milk and swirl it through the sauce, simmer for 2 mins, then season and take off the heat. If you like a silky-smooth sauce, carefully blitz with a stick blender; if you prefer it slightly textured, only blitz half.
  4. Leave to cool completely, then batch up in reusable freezer bags and freeze flat (to make them super-quick to defrost). Use for a speedy curry with chicken, fish, tofu or chunky veg – or just serve the sauce as it is with steamed rice and flatbreads.

Jamie's tip: "Mango chutney is also delicious in marinades for chicken, pork or fish. I love it in a cheese toastie or a breakfast egg sandwich – try it!"

See more Jamie Oliver recipes

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