Life-Changing 30 Minute Masala Sauce
Try this Life-Changing 30 Minute Masala Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- juice of one lemon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 2 teaspoons salt
- 5 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 2 teaspoons ground cloves
- 2 onions (i used one yellow one purple)
- 2 tablespoons fresh ginger crushed
- 3 tablespoon garam masala
- a fistful of almonds
- 1 1/2 cups tomato puree + 1/2 cup water or broth
- 1/2 teaspoon salt (taste and adjust)
- a small pile of of cilantro stems
- 1 14- ounce can coconut milk
- Carbohydrate 6.14059739825154 g
- Cholesterol 0 mg
- Fat 0.760573120757395 g
- Fiber 1.32057523060006 g
- Protein 1.00330923187093 g
- Saturated Fat 0.13251805571743 g
- Serving Size 1 1 -or-so cups masala sauce + 1½ cups remainin (30g)
- Sodium 23.9752222651484 mg
- Sugar 4.82002216765148 g
- Trans Fat 0.162125453201098 g
- Calories 29 calories
Masala Paste: Pulse all the ingredients for the Masala Paste in a food processor until smooth.Masala Sauce: Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet (not all of it! reserve the rest for future use - yay you!) and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes). If you're making this with chicken or another protein, this is a good time to add your protein to the pan. Add the tomato sauce and water and simmer until t's a rusty-deep-red color - about 5-10 minutes. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.
