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Normally when I make a curry, I usually fry the meat and vegetables and add the curry spices. I then add stock and sometimes tomato puree to make the sauce. Tonight I made a slight variation on the above recipe:
Dice and fry the vegetables (eg. onion, pepper, courgette, leek, garlic)
Remove half the veg. Place in a food processor with a splash of stock and mix to a smooth purée.
Add the meat to the pan and fry for a few minutes.
Add the curry spices and cook for a few more minutes before stirring in the puréed vegetables and some tomato purée.
Simmer until the meat is tender.
Serve with rice or naan bread.
The flavour and texture of the sauce was much better than our usual curries. It was similar to a Dopiaza recipe where half of the onion is puréed and the other half is chopped and fried with the meat.