Curry Base

• 6 Onions
• 6 Tomatoes
• 6 cloves garlic crushed
• 2 tbsp ginger chopped
• 2 tbsp ground coriander
• 2 tbsp paprika
• 1 1/2 tablespoon tumeric
• 2 tsps salt or to taste
• 1 can vegatable broth.

1. Chop onions and tomatoes and set aside.
2. In a large pot or dutch oven, heat oil, garlic and ginger to medium-high. Add spices (coriander, paprika, turmeric) and stir to make a paste. Shouldn't take long, 2 minutes or so.
3. Add onions. Cook for 5-7 minutes. Stir frequently. Add a little water if spices stick
4. Add tomatoes and 1 cup of water or broth. Too much and the paste will be thin.
5. Bring to boil, then reduce heat to simmer; cover. Cook for an hour or so. Check every 10 minutes or so for reduction and thickness. Remove from heat and let cool. Blend with hand blender or regular blender. Refrigerate or freeze in small portions.

onions, tomatoes, garlic, ginger, ground coriander, paprika, tumeric, tsps salt, vegatable broth

Taken from www.epicurious.com/recipes/member/views/curry-base-50033436 (may not work)