The cooking instructions for a small batch of base curry sauce are exactly the same as with the large batch, so I recommend making the larger batch if you’ve got the freezer space. When making a small batch of sauce, I find that using a pressure cooker really speeds up the process without jeopardizing flavour. If you have one, you can make small batches often as it only takes minutes to prepare, which makes a lot more sense than spending 90 minutes making such a small amount of sauce. If not using a pressure cooker, simply follow the method for large batch sauce (see recipe note, below)