Indian curry base | Food by Drygast

Ingredients

• 200 g Rapeseed oil
• 1.25 kg Yellow Onion
• 140 g Carrot
• 300 g Cabbage
• 200 g (1 pcs) Bell Pepper Red
• 200 g (1 pcs) Bell Pepper Yellow
• 70 g Garlic
• 70 g Ginger
• 400 g Crushed Tomatoes
• 500 g (5 dl) Water
• 5 g (0.5 Tbsp) Garam Masala
• 4 g (0.5 Tbsp) Cumin
• 6 g (1 Tbsp) Coriander Powder
• 2 g (1 tsp) Fenugreek Powder
• 2.3 g (1 tsp) Smoked Paprika Powder
• 50 g Rapeseed oil
• 3 g (1 tsp) Turmeric Powder