Make-Ahead Curry Sauce

Make-Ahead Curry Sauce

Make-ahead curry sauce that freezes well
Course Condiments
Cuisine Indian
Keyword freezer friendly, make-ahead curry sauce
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 1/2 cups
Calories 58 kcal
Author Adapted from The Complete 10-Day Detox Diet Plan and Cookbook by Karen Barnes


  • 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


  1. 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.
  2. If not using a food processor: Mince garlic and ginger; finely dice onions.
  3. In a small bowl, combine coriander, turmeric, garam masala, salt, and cayenne pepper.
  4. 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.
  5. Stir in coriander spice mixture. Cook, stirring occasionally, until well-blended and mixture is starting to get thick and pasty, about 3 minutes.
  6. 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.
  7. Let cool, then divide into 1/2 cup or 1 cup portions and freeze.

Recipe 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.