Family-Friendly Curry Sauce

Peel and roughly chop the onion (400 g), and trim and roughly chop the carrots (400 g). Place your biggest batch pan on a medium heat and drizzle in olive oil (2 tbsp). Add the chopped vegetables and sweat down for minutes (15), or until soft and sweet. Start 15m timer

Peel and finely grate the garlic (4 clove) and ginger (5 cm) into the pan, then season with [sea salt] and [black pepper]. Stir in the tikka masala paste (2 tbsp) and cook for a further minutes (5). Start 5m timer

Add the plum tomatoes (800 g), breaking them up with a potato masher or the back of a wooden spoon, then half-fill the tins with [water] and tip into the pan. Add the chickpeas (800 g) (juice and all), dollop in the mango chutney (2 tbsp), then simmer on a medium heat for minutes (30), or until thickened and delicious. Start 30m timer

Pour in the coconut milk (800 ml) and swirl it through the sauce, simmer for minutes (2), then season to perfection and take off the heat. If you like a silky-smooth sauce, carefully blitz with a stick blender. Or if you prefer it slightly textured, only blitz half. Start 2m timer

Leave to cool completely, then batch up in reusable freezer bags and freeze flat, to make them super-quick to defrost. Use to whip up a speedy curry using tofu or chunky veg – or just serve the sauce as it is with steamed rice and flatbreads.