Batch & Freeze: Versatile Curry and Tomato Sauces for Easy Meal Prep
Sauce that saves the day!
Ingredients:
- 2 Tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp curry powder (or to taste)
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 can coconut milk
- 1 cup vegetable stock or water
- 1 tsp salt (adjust to taste)
- 1 tsp lemon or lime juice
- chili flakes or cayenne pepper, optional
How To Make Freezable Curry Sauce
- Heat oil in a saucepan over medium heat. Sauté onion for 5–6 minutes until soft.
- Add garlic and ginger, cook 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and chili if using. Toast for 30 seconds.
- Add coconut milk and vegetable stock. Bring to a simmer for 10–12 minutes, stirring occasionally.
- Blend with an immersion blender (or in a countertop blender) for a smooth sauce.
- Stir in lemon/lime juice and adjust salt. Let cool before storing.
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can crushed tomatoes or passata
- 1 tsp dried oregano
- 1 tsp dried basil (or 1 tbsp fresh, added at end)
- ½ tsp sugar
- Salt & pepper to taste
How To Make Freezable Tomato-Based Sauce
- Heat olive oil in a saucepan over medium heat. Sauté onion until soft, 5–6 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in crushed tomatoes, stir in oregano, basil, sugar, salt, and pepper.
- Simmer on low heat for 20–25 minutes, stirring occasionally.
- Blend for a smoother sauce if desired. Let cool before storing.
Morning team. This is so. Helpful definitely making the curry sau e TODAY.