Love curry but don’t want to spend time on a weeknight making it? Mix up a batch of this make-ahead curry sauce when you have time and freeze it. Then you’ll be able to have curry in a hurry. (Sorry.)
How to Use Make-Ahead Curry Sauce
Once you’ve prepped the make-ahead curry sauce, here are a few ways to use it:
- Black-Eyed Pea Curry – Simplify this curry by heating up some of the sauce, diced canned tomatoes (drained), rinsed and drained canned black-eyed peas, a fresh squeeze of lime juice, a dash of chili power, and fresh cilantro.
- Chickpea Curry – Combine about 1/2 cup of the sauce, diced tomatoes, ground cumin, a little bit of water, and rinsed and drained canned chickpeas.
- Spicy Chickpea & Cauliflower Curry – Sprinkle chopped cauliflower with ground cumin and stir-fry in coconut oil for about 5 minutes. Add 1/2 cup of the sauce, diced tomatoes, chopped chile pepper, and rinsed and drained canned chickpeas.
- Coconut Vegetable Curry – Combine about 1/2 cup of the sauce, diced tomatoes, a little bit of water, and some coconut milk. Bring to a boil, then add frozen chopped vegetables (carrots, cauliflower, broccoli, etc.)
- Potato & Spinach Curry – Combine about 1/2 cup of the sauce, some cooked potato (leftover baked potato would work well), fresh spinach, and milk.
Make-Ahead Curry Sauce
Make-ahead curry sauce that freezes well
Servings 2 1/2 cups
Calories 58kcal
Ingredients
- 12 garlic cloves peeled
- 2-inch piece fresh gingerroot peeled and sliced
- 1 large onion cut in wedges
- 1/4 cup ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala if you can't find it, make your own
- 1 teaspoon Kosher salt
- 1 teaspoon cayenne pepper
- 2 tablespoons coconut oil
- 28 ounces crushed tomatoes 1 large can
Instructions
- If using a food processor: With the motor running, drop garlic cloves and ginger slices through the feed tube of a food processor. Stop motor and add onions, Pulse until onions are finely chopped, but not juicy.
- If not using a food processor: Mince garlic and ginger; finely dice onions.
- In a small bowl, combine coriander, turmeric, garam masala, salt, and cayenne pepper.
- In a large skillet, heat coconut oil over medium heat. Add garlic, ginger, and onions. Cook, stirring occasionally, until onions begin to soften, about 3 minutes.
- Stir in coriander spice mixture. Cook, stirring occasionally, until well-blended and mixture is starting to get thick and pasty, about 3 minutes.
- Add tomatoes and stir to mix well. Bring to a slow boil, then reduce heat and simmer, stirring often, until sauce has thickened slightly, about 5 minutes.
- Let cool, then divide into 1/2 cup or 1 cup portions and freeze.
Notes
If you are watching your sodium intake, use low-salt or no-salt-added canned tomatoes and/or reduce the amount of kosher salt. Yields 2 1/2 cups. Nutrition information is for 1/2 cup.
Nutrition
Serving: 1g | Calories: 58kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 214mg | Potassium: 0mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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