Ingredients

8 medium onions, chopped

1 Star anise

1 piece of casia bark

2 brown cardamon

2 large carrots, chopped

1 large green bell pepper, chopped

2 sticks of celery, chopped

300ml (10 fl oz) of vegetable oil

1 tbsp fresh ginger purée

1 tbsp garlic purée

1 tbsp ground turmeric

1 tbsp garam masala

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp fenugreek leaves (kasuri methi)

1 tbsp salt

1.5 litres (50fl oz) of water

Method
In a large saucepan, add the oil and fry the onions until cooked. Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics. Add the peppers, carrots, celery and salt, then cover with the water. Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft. Remove casia bark, star anise and brown cardamon. Liquidize the mixture with a hand blender or food processor. Re-add the mixture to the pan and cook for another 10 mins. Allow the gravy to cool and then pour into 500ml (pint) freezer bags. The curry base will keep for months in the freezer until needed.