Curry Sauce

One inch root ginger, grated or one teaspoon ginger powder
Two garlic cloves, crushed or one teaspoon garlic powder
One large onion
Two green chillies, finely chopped
One teaspoon of each of tumeric powder and cumin powder
400 g (14 oz) tinned tomatoes or use fresh tomatoes
One tablespoon fresh coriander, chopped
One teaspoon garam masala

1. Heat the oil and add your garlic, chillies and ginger. Stir fry for a few minutes.
2. Chop the onions very finely and add to the oil. Cook for 5 minutes until lightly browned, making sure it doesn't stick or burn.
3. Stir in the tumeric powder, cumin powder and add the tomatoes and cook for another five minutes. Your curry sauce is now ready.
4. To complete the dish, brown some meat (chicken, lamb, etc.) or vegetables and add to the sauce. Simmer covered for a further 10 minutes (30 minutes for lamb) and finish off by stirring in the chopped coriander and garam masala.

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