20 plump cloves of garlic, peeled
250 g (8 oz) concentrated butter or ghee
50 g (2 oz) piece of fresh root ginger, chopped
5 onions, coarsely chopped
A bunch of fresh coriander – 125 g- 175 g (4-6 oz), finely chopped
250 g (8 oz) carrots, canned, frozen or pre-cooked fresh
900 g (2 lb) canned tomatoes
1 can cream of tomato soup (425 g, 14 oz)
7 heaped tablespoons Mild Curry Paste (Pataks is a good brand)
Salt
Quantity makes 4 litres (7 pints) approx
Whizz the garlic in a blender with a little water to achieve a fine puree. Heat the butter or ghee in a large saucepan (5.5 litre, 10 pint) and *gently* stir-fry the garlic puree for 5 minutes. Put the ginger in the blender – no need to rinse – and whizz to a fine puree. Add the ginger to the frying garlic and stir-fry for 5 minutes more. Puree the onions and coriander with a little water, working in batches, and adding each one to the pan as it is ready. Cover the pan and simmer gently for 30 minutes, stirring occasionally. Puree the tomatoes with their juice and the carrots, and add them to the pan, cook for 5 minutes and add the soup, Curry Paste and salt to taste. Simmer for 30 minutes more, adding water if necessary to maintain a thick but sauce-like consistency.
FREEZING is recommended. Divide the Curry Puree into 14 containers – 450 g (14 oz) yoghurt pots are ideal; filled just over half way, each will hold about 300 ml (1/2 pint) – the perfect amount for a curry for 4. Freeze in the pots, and when solid, turn out and store in bags in the freezer (saves space). Thaw out one by one as needed.