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Jamie's family-friendly curry sauce recipe

34 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
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

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.
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.
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.
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