Quick and easy curry base recipe

This recipe is for 5 to 6 servings
2 cups of tomatoes chopped
1 cup of onion chopped
2 tbsp. ginger paste
2 tbsp. garlic paste
1 tbsp. garam masala
2 tbsp. coriander powder
1 tbsp. chili powder( use1 tsp if you want it less spicy)
1 tsp cumin powder
1 tsp turmeric powder
1/2 cup of cashews
1 cup of chicken broth, vegetable broth or water
1/2 cup of cilantro
3 tsp of sugar
salt to taste

To make the curry base
Sauté tomatoes, onion and cashews in 3 tbsp. of oil on medium heat for 10 minutes until they get soft and mushy. Then add ginger and garlic paste, cook for a minute then turn the heat down. Add your spices, cook it for a minute and remove it from the stove. Let it cool off, then make it into fine paste and add 3 tsp of sugar and mix well.

To make meat or seafood curry
Sauté 2 lbs. (1kg) of meat or 20 to 25 pieces of prawns then mix it with curry base and let it simmer for 15 minutes. Garnish with cilantro.

You can keep this curry sauce in the refrigerator for a week or freeze it longer and use it as needed.

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