PaulP , you might want to consider a Pressure Cooker , using it as a Pressure Cooker ( with the weight in place ) it would cook your veg very quickly or leave the weight off to release the pressure and you have a good size pot with a lid for your base.

Well said George 
My intention when I posted my findings was not to ' convert ' forum members from their regular base sauce to Soup base but just to report my findings when I found I had run out of base , I am making a new batch of base tomorrow ( probably CA's  ) but as they say ' The proof of the Pudding or Base  is in the eating ' and the Soup made a fine tasting Curry pasta n'all  ;D

Quote from: JerryM on September 29, 2009, 07:27 AM
emin-j,

i've been giving it some thought. not on the time to cook a dish (my cooking time is ~5mins and i could shorten to 3 ish if pushed).

more along the lines of what u need as the basics of "pre cooked or prepared".

i always have tom puree, passata, fine chopped garlic, carnation, frozen chopped coriander. i also have to hand onion, pepper, green chilli but rarely get them ready too.

i now think this is an area that i must do better on.

does anyone know of anything else which u should "must" have ready.

That looks very professional JerryM  I find I must ' line up ' every thing I need to make a Curry in the order I will be adding it to the frying pan or something will get missed 

Quote from: chriswg on September 28, 2009, 06:41 PM

Quote from: Cory Ander on September 28, 2009, 04:55 PM
But I'll add it (to the bottom) of my list (for my next life) 

Right under trying potatoes in onion bhajis then 

Grrrrrr  ;D ;D

Hi chriswg , I answered my own question really  everything possible is precooked .

cheers.

Last Wednesday I fancied a Curry for tea and the Daughter didn't argue  : so I walked up to the T/A which is only a 5min walk and they were just opening , the staff were just arriving and this was at 5.30 pm.
I ordered a Lamb Madras , Pilau Rice , Chicken Biryani , Onion Bhaji ( you get two ) and a poppadom , now bearing in mind at that point the gas hobs hadn't been lit I was a little shocked when I glanced at the clock at home when I had finished my Curry and it was 5.55 pm  I just got to thinking how quick they produced that food compared to the hours I spend doing it ! Pre - cooked ??

Don't worry PaulP we all get them 
I made my Saturday night Curry last night and nothing seemed to flow ( except the base sauce  ) you should have seen the state of my kitchen  I even forgot I had the Bhajis in the deep fryer - but they turned out to be the best Bhajis I have made so all's well that ends well 

Quote from: haldi on September 27, 2009, 09:19 AM
If you're interested in using soups, here's something I posted a few years back
https://curry-recipes.co.uk/curry/index.php?topic=25.msg33#msg33q

I got very good results
I think it's down to the garlic powder and garlic salt

Very interesting haldi , very similar to what I added to the soup except I added Garlic paste.
When I checked the ingredients on the tins of soup they were everything I would normally put in a base ( especially the Minestrone ) so it seemed to me it was worth a try , it's not something I plan on using regularly but for a ' Quick Base ' it takes some beating and so convenient to have a few tins of Soup in the cupboard plus 80p for the two tins of Soup ain't bad.

Quote from: chriswg on September 27, 2009, 08:19 AM
The final result looks good. How did the base taste on its own? Was it similar to a normal base? Do you think it would work with any curry or just a hot one?

Great experiment though (although I'm sure not everyone will agree...)

Hi Chris,

The base had a very very mild taste of Curry and no overpowering taste of anything in particular , I would think it would be suitable for most dishes except Korma and would be excellent for Veggie Curries in Biryani's etc , it's quite thick and medium rich in taste and takes watering down well , I will continue to make ' proper base ' and am going to try CA's next , I wonder if CA will try my Soup Base    I wouldn't hesitate to use it again.

ps - thanks for the Picasa tip i'll look into that 

http://picasaweb.google.co.uk/lh/photo/o0HRjPOomIZ4xXUHCb4PfA?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink

http://picasaweb.google.co.uk/lh/photo/U-sHPyY7eUx7ULKfQ5Rapg?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink

http://picasaweb.google.co.uk/lh/photo/sa7gh5Enl1z4LInSEC_8nw?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink

I have often wondered if a reasonable Base Sauce could be made from tins of Soup and the answer is definitely   I just added 2 tbs Tom Puree , 2 tsp Coriander powder , 2 tsp Cumin Powder , 2tsp Garlic Paste , a loose handful of fresh Corriander.
Then I just whizzed it altogether in a large saucepan , added some water ( it was quite thick ) then simmered for about 5 - 6 mins. We all agreed you couldn't tell the difference between this and a Curry made with a normal base , don't knock it til you tried it