How to Make a Restaurant-Style Base Curry Gravy at Home (Outdoor Kitchen Edition)

Cooking outside always adds a touch of magic — the sun on your face, birds chirping, and the gentle hum of the day: Antonio ‘Pavo’ pruning his olive trees with a chainsaw and Issy and Poppy pretending to be asleep on the floor tiles in the shade. Today, I’m making a restaurant-style base curry gravy – a rich and aromatic recipe that’s versatile enough for chicken, vegetables, lentils, or chickpeas. This homemade curry base is full of flavour and freezes beautifully, making it perfect for quick weeknight dinners.

My neighbours often look bemused as the aromas drift over the walls, but I like to think they secretly appreciate my love of curry.

Ingredients for Base Curry Gravy

• 6 medium onions, peeled and sliced
• 1 medium red pepper, sliced
• 1 large carrot, peeled and sliced
• 15 garlic cloves, smashed
• 2 thumb-sized pieces of fresh ginger, peeled and finely chopped
• 1 large tin of chopped tomatoes
• 8 tbsp light olive oil (NOT extra virgin)
• 2 tsp celery seeds
• A bunch of fresh coriander, stalks and leaves kept separate
• 3 tbsp mix powder or curry powder
• ¼ white cabbage, chopped

Homemade Curry Mix Powder (Makes ~100 g)

If you’d like to make your own mix powder, here’s what I use:

• 3 tbsp ground coriander
• 2 tbsp ground cumin
• 2 tbsp turmeric powder
• 1½ tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground cloves
• 1–2 tsp chilli powder (adjust to taste)
• ½ tsp ground nutmeg

Combine all the spices in a small spice grinder. I use a Wahl coffee grinder dedicated to spices — it’s served me well for 13 years.

Transfer to an airtight jar and store in a cool, dark cupboard.

Tip: Lightly toast whole spices (coriander seeds, cumin seeds, cardamom pods, cloves) before grinding for extra fragrance.

Method

1. Heat the oil in a large pan or outdoor cooking pot. Add the celery seeds and mix powder to bloom the spices, releasing a rich, aromatic fragrance.
2. Add the onions and cook slowly over medium-low heat until they’re a deep golden brown — about 20–25 minutes. This slow caramelisation is key to a restaurant-style curry base.
3. Stir in the garlic and ginger, cooking for 2–3 minutes until fragrant.
4. Add the carrot and red pepper, cooking until slightly tender.
5. Pour in the chopped tomatoes, reduce the heat, and simmer gently for 25–30 minutes until the vegetables are soft and the flavours have melded together.
6. Add the cabbage and coriander stalks, cooking for 5–7 minutes until the cabbage is tender but still has some texture.
7. Blend the mixture to a smooth, glossy consistency. For an extra touch, stir in 1–2 tablespoons of cream or yoghurt.
8. Finish with fresh coriander leaves and a pinch of sugar or a dash of lemon juice to balance the flavours.

Tips for the Perfect Base Curry Gravy

• Slow cooking the onions and spices gives your curry a rich, aromatic depth.
• Store in airtight containers in the fridge for 3–4 days, or freeze for up to 3 months.
• This curry base is incredibly versatile — add your favourite proteins or vegetables for a quick and easy curry.
• Cooking outdoors makes every step feel more relaxed and enjoyable — the smells, colours, and sizzle are all amplified.

Final Thoughts

Once you’ve made this base curry gravy, the possibilities are endless. Freeze it for later, add it to vegetables, chicken, or lentils, and enjoy a rich, aromatic curry anytime. And if your neighbours raise an eyebrow at the wonderful aromas drifting over the walls, just smile — they’ll be curious to taste it soon enough. Cooking outdoors, with fresh air and sunlight, adds a little extra magic to every curry you make, just ignore Antonio's chainsaw.

You may wish to try this Aubergine Curry with Base Curry Gravy.

Footnote

This restaurant-style base curry gravy recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

Wonky photos, proper food, genuine adventures — The Flexible Chef

Wonky photos, proper chicken, genuine adventures — The Flexible Chef.