Masala Base Recipes

VEGGIE MASALA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven to 180°C/350°F/gas 4.
• Scrub or peel the hard/root veg and roughly chop into 2.5cm cubes. Tip into a large oven tray (or divide between a few).
• Drizzle with oil, then add the spices and toss to coat. Roast for 25 minutes, or until softened and lightly golden.
• Place a pan large enough to hold all the ingredients on a medium-low heat. Pour in the curry base sauce and bring to a simmer.
• Drain the chickpeas, add to the pan and cook for 5 minutes until warmed through.
• Tip in the roasted veg and give everything a good mix to combine, then season to taste.

MASALA BASE

Steps:

• 1. Mince the Onions in a food processor. 2. Heat Oil in 1 large pan or 3-4 smaller pans. 3. Once the Oil is hot, add the Onions and cook for 10-15 minutes. 4. Add in the Ginger & Garlic Paste. 5.Cook till the mixture turns golden brown. 6. Keep stirring frequently. 7. Add in the Crushed Tomatoes and mix well. 8. Cook for another 10-15 minutes and add in the Salt, Turmeric, Coriander, Cumin, and Paprika. 9. Mix and cook till the Oil seperates from the Masala. 10. Once the Oil seperates, allow it to cool down to room-temperature.