Here is my recipe for the Curry base that they use in Restaurants.
I worked in In an Indian and learnt this. Have reduced the quantity to make it easier for everyone!.
Once you've made this base it will do approx 4 portions of sauce that can feed 2 or 3 each time genorously. Its ideal for freezing.
Once you've made this you can make ANY curry you want.(I will post some here!)

heres the base:
Curry Base


Serves 8


5 Onions (roughly cut)
2 Carrots (sliced)
2 Poatatoes (sliced)
5/6 Cloves of Garlic (sliced)
1 Red Pepper (rough cut)
3 Chiilis


1x 400g tin Chopped Tomatoes


Curry mix:
1 ½ tsp Cumin
1 tsp ground Coriander
1tsp Turmeric
1 tsp Paprika
1 ½ tsp Curry Powder
½ tsp Garam Masala


1 pint of stock or (1 pint of water and 2 Chichken stock cubes)

Method:
Put 2 tbsp on Groundnut oil in large pan.
Fry all the veg for 5 mins approx.
Add your curry mix and fry for a further 5 mins.
Add Tin of tomatoes and stock.
Stir,Bring to the boil and simmer for 1 hour approx.
Allow to cool and then Liquidise into 4 x 600ml Containers.


I make this regularly and thought I'd share it.