I absolutely love making curries, and over the years have posted many recipes for them, but sometimes I find something is missing when compared with my takeaway favourites (and it’s not just a ton of oil!) The consistency is often different, so I did a bit of research and found out that Indian takeaways use a curry base in their recipes. The curry base is a standard sauce mix that is used in every (or most) curries with combination of other curry specific ingredients, spices, vegetables.

This is something I had heard of in passing, but never tried until fairly recently. I found a recipe onlineVega and modified it to be whole foods plant based and low oil, but it’s still totally delicious when used with the rest of the curry ingredients.

Vegan Curry Base

A versatile curry base that can be kept in the fridge for up to a week, or frozen and can be used in a variety of recipes.
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 8 people
Calories 70 kcal


  • 6 White Onions
  • 1 1/2 tbsp Ginger
  • 1 1/2 tbsp Cumin Ground
  • 1 1/2 tbsp Coriander leaf powder
  • 1 1/2 tbsp Turmeric
  • 1/2 tsp Salt
  • Fresh Coriander to taste
  • 1 400g Tinned Tomatoes
  • 12 cups Water Boiling


  • Roughly chop onions, heat a little oil in a large pot and cook until transluscent.
  • Add in all spice and cook for a minute or two making sure not to burn them, mixing well with the onion.
  • Add 12 cups of boiling water, place a lid on the pot and simmer for an hour.
  • After an hour add the chopped tinned tomatoes and coriander and cook for an additional 30 minutes.
  • Allow the mix to cool a little then blend into a puree. This can be used immediately, or can be stored in the fridge for up to a week, or in the freezer.
Keyword Vegan

Curry Base

You use this base as part of another another recipe, and I will be posting a couple of these in the next few days. There is just something about using a fresh, fragrant liquid addition like curry base that makes it much more like what you get in an Indian restaurant. I’m going to do a post for Vegetable Balti, Saag Aloo and maybe one more, but this is definitely a winner in taste and calories. Plus, it also speeds up the preparation of your curries, so it really is a win win, if you put in a little effort and time for this you will be rewarded.