Name: Instant Curry House Base Sauce
Ingredients: 100g dried onion flakes or onion powder; 15g dried tomatoes or tomato powder; 7 g dried carrot or carrot powder; 15g dried garlic or garlic powder; 7g dried ginger or ginger powder; 1 1/2 tbsp garam masala; 1 1/2 tbsp ground cumin; 1 1/2 tbsp ground coriander; 1 1/2 tbsp turmeric; 1 1/2 tbsp sweet paprika; 1/2 tsp fenugreek powder; 2 litres boiling water plus one more for thinning; 3 tbsp rapeseed (canola) oil

Ingredients

100g dried onion flakes or onion powder
15g dried tomatoes or tomato powder
7 g dried carrot or carrot powder
15g dried garlic or garlic powder
7g dried ginger or ginger powder
1 1/2 tbsp garam masala
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 1/2 tbsp turmeric
1 1/2 tbsp sweet paprika
1/2 tsp fenugreek powder
2 litres boiling water plus one more for thinning
3 tbsp rapeseed (canola) oil

Steps

If making this as a base curry powder to use later, just grind all the dried ingredients, including the spices together and store in an air-tight container.
To try the base curry sauce immediately, add two litres of water to a boil. Place the dried ingredients and spices, or the ground powder, in a large saucepan and pour the boiling water and oil over them. Cover and let stand for 10 minutes to rehydrate. Blend into a smooth sauce, if necessary. If using vegetable powders, you won't have to do this.
To finish, top with just enough water until your sauce is about as runny as full fat milk and use as needed.