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Heat the oil in a large casserole pan over a medium heat.
Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
Add the garlic, minced ginger, garam masala, coriander, cumin, paprika, turmeric, cinnamon, salt, black pepper, ground cardamom, and tomato puree.
Stir to coat the onion and cook for a further 5 minutes, stirring often.
Add the red pepper, green pepper, carrot, tinned tomatoes, and stock.
Bring to the boil, then simmer for 1 hour.
Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.