Life-Changing 30 Minute Masala Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 1 Lemon, Juice of
  • 2 Onions
  • 1 Pile of of cilantro, small stems

• Canned Goods

  • 1 14-ounce can Coconut milk
  • 1 1/2 cups Tomato puree

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 1 1/2 tsp Cloves, ground
  • 3 tbsp Garam masala
  • 2 1/2 tsp Salt
  • 1 tbsp Turmeric

• Nuts & Seeds

  • 1 tbsp Cumin
  • 1 Fistful of almonds

Found on pinchofyum.com

Description

Ingredients

• 2 onions (I used one yellow, one purple)
• 5 cloves garlic
• 2 tablespoons fresh ginger, crushed
• 3 tablespoon garam masala
• 1 tablespoon chili powder
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1½ teaspoons ground cloves
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• a small pile of cilantro stems
• a fistful of almonds
• juice of one lemon
• 1½ cups tomato puree + ½ cup water or broth
• 1 14-ounce can coconut milk
• ½ teaspoon salt (taste and adjust)

Directions

• 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 youre making this with chicken or another protein, this is a good time to add your protein to the pan. Add the tomato puree and water and simmer until ts 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.