Directions:
- Heat oil in a large shallow pan.
- Throw in onions and cook for 10 mins, or until soft.
- Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
- Stir in curry paste and cook for another minute.
- Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
- Give it a good stir and bring to the boil.
- Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
- Will keep for 1 week in the fridge or freeze for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.99 Kcal (289 kJ) | ||
| Calories from fat | 38.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 7% | |
|---|---|---|---|
| Sodium | 114.99mg | 5% | |
| Potassium | 164.52mg | 4% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83.76 Kcal (351 kJ) | ||
| Calories from fat | 46.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 7% | |
|---|---|---|---|
| Sodium | 139.61mg | 5% | |
| Potassium | 199.73mg | 4% | |
| Total Carbs | 8.44g | 2% | |
| Sugars | 3.66g | 12% | |
| Dietary Fiber | 1.86g | 6% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 7.7mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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