When I know Winter is on the way I like to start diving into the spices cupboard. Many years ago spices would have been used to help heal our bodies during the colder months. Spices would have not only been used to flavour our food but for medical purposes as well.
That’s why I really enjoy making curries in Winter. I also like knowing that occasionally, if we are busy one week day evening, I have a sauce I can pull from the freezer. It makes my life a lot easier and we still have a great meal in the evening. We loved this dinner and we hope you will too.
Do you make curries and freeze them? If so what do you enjoy cooking? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable grater
- Large frying or saucepan
- Tablespoon
- Teaspoon
- Blender
Ingredients
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Red pepper x 1
- Garam masala x 1 tsp
- Ground ginger x 1 tsp
- Mild chili powder x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Tinned tomatoes x 1
- Chicken or vegetable stock or bone broth x 200mls
- Coconut cream x 2 – 4 tbsp
- Bay leaves x 2
- Fresh oregano x 1 small handful or 2 tsp dried
- Salt and pepper to taste
Method
- Peel slice and dice the onion and garlic.
- Next peel and grate the carrot and courgette.
- Cut the top from the red pepper.
- Remove the core and the stalk.
- Slice and dice the flesh.
- Put a large pan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onions and fry until they start to soften.
- Next add in the garlic until it start to turn slightly golden brown on the outside.
- It should only take about 30 seconds to a minute.
- Now add in the grated courgette and carrot and fry until it starts to warm through.
- Again this should only take about 30 seconds to a minute.
- Pour over the tomatoes and pour the stock into the empty tomato tin.
- Pouring the stock into the empty tin will help to get rid of any juice around the outside.
- Stir all the ingredients together and add in the garam masala, ground ginger, ground sweet cinnamon and mild chili powder.
- Add in the oregano and bay leaves.
- Sprinkle over salt and pepper to taste.
- Bring these ingredients to the boil, then turn the heat down to low.
- Leave to simmer for about 20 – 30 minutes.
- The sauce should resemble a jam like texture at the end.
- When it looks jammy remove from the heat and leave to cool.
- Once cool enough to touch add the sauce to the blender.
- Add in the coriander and blend all of these ingredients together.
- Put the sauce back into the saucepan and heat through.
- Or pour into a airtight container and store in the fridge or freezer until you want to eat it.
- You can serve this sauce with meat, beans, lentils or fish.
- Also with rice, pasta, quinoa or in a jacket potato.
- Then enjoy.
Masala Sauce was a yummy sauce that we all enjoyed with chicken and rice. It was easy to prepare and cook. As I mentioned earlier it can also be frozen. You can make this sauce and freeze it for another occasion. It also made delicious leftovers too. However you decide to eat this sauce, as always, please enjoy. Thank you xxx
Googies Kitchen Life 