How to make Chris's curry sauce

In this recipe, Chris shows how to make his curry sauce recipe in large batches and freeze it as ice cubes. The serving size is for four people.


1 diced onion 

2 cloves of garlic 

1 tbsp plain flour

1 tbsp olive oil

1 tbsp curry paste

400g tin of chopped tomatoes

1 low salt vegetable stock cube


Large sauté pan

Measuring spoons

Measuring jug

Knife and chopping board

Wooden spoon or alternative


  1. Using a frying pan, fry the onion over a low heat until they start to soften – about 5 mins.

2. Once onions have softened, add the garlic and a half teaspoon of black ground pepper and sauté for a further 3 mins.

3. Then add a tablespoon of plain flour and mix until the flour has absorbed the oil, onion, and garlic till you have quite a dry consistency.

4. Now add a tablespoon of curry paste to the flour, onion, and garlic mixture. Stir well until all ingredients are combined.

5. Then add your tin of chopped tomatoes and mix until all flavours have married together, and the sauce starts to thicken.

6. Gradually add the vegetable stock cube liquid that has been dissolved in 300ml of hot water, mixing well after each addition.

7. To make the most of your curry sauce, pour the curry sauce into a measuring jug and let it cool.

8. Lastly, pour the cooled down sauce from the measuring jug into an ice cube tray and put it in the freezer till sauce has set.


  • To make a thinner sauce, just add more water and stir on a low heat until the consistency you desire is achieved.
  • If you would like to make your sauce a spicier, feel free to add some chilli flakes.

Nutritional information

This recipe contains approximately 150kcal per 136g serving.

It contains 9% of your daily recommended intake of fat and 52% of your salt.

If you'd like to read more about the nutritional content of this recipe, you can download a full workup here.

Dysphagia guidance:

For more information, see this IDDSI handout.


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