Tomatoey Curry Sauce (Mild)

To have a good play with my Kenwood Multi-Mill I decided to make a a curry sauce, grinding the spices, and blending the onion, garlic and ginger to make a paste.

If you don’t have a multi-mill you can grind the spices with a pestle and mortar and prepare  the rest in a blend/food processor.


Coriander seeds – 1 tablespoon

Cumin Seeds – 1 tablespoon

Chilli Flakes – 1 teaspoon

Black peppercorns – 10

Red onion – 1 small (peeled & cut into 6)

Garlic – 4 cloves (peeled & halved)

Fresh ginger – 1 thumb length piece (peeled & sliced)

Olive oil – ½ tablespoon

Tinned tomatoes – 400g can

Equipment: Kenwood Chef with Multi-Mill, saucepan, wooden spoon


  1. Put the coriander, cumin, chilli flakes, and peppercorns into one of the glass containers and blitz until it become a fine powder. Put the lid on and set aside.
  2. In another container add the onion, garlic and ginger and blitz until pureed.
  3. Heat the pan on a medium-high heat and toast the spices.
  4. Add the puree and olive oil and cook out on a medium heat for a 5 minutes.
  5. Pour in the tomatoes, breaking them up with the wooden spoon.
  6. Simmer for 30 minutes or until desired consistency (add tomato puree to help it thicken up).
  7. Serve straight away, or pour into a suitable container and refrigerate/freeze for use later.

3 comments on “Tomatoey Curry Sauce (Mild)

  1. […] Tomatoey Curry Sacue – 1 portion (optional) […]

  2. […] Tomatoey Curry Sauce (Mild) « Cooking with Corinna […]

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