Best Ayurvedic Base Sauce Recipes

CURRY BASE SAUCE

Curry Base Sauce image

Master the making of a British Indian restaurant curry base sauce from scratch. After this recipe, you will never go back to the jar stuff again. Enjoy!

Provided by Michelle Minnaar

Time 1h

Number Of Ingredients 15

Ingredients

60ml (4 tbsp) vegetable oil
5 large onions, peeled and chopped
1 bulb garlic, all cloves peeled
10cm (4in) fresh ginger, peeled and chopped
2 carrots, peeled and chopped
1 green pepper, washed and chopped
1 red pepper, washed and chopped
400g (1 can) chopped tomatoes
500ml (2 cups) water
15ml (1 tbsp) curry powder
15ml (1 tbsp) ground cumin
15ml (1 tbsp) ground coriander
15ml (1 tbsp) ground turmeric
15ml (1 tbsp) ground fenugreek
15ml (1 tbsp) smoked paprika

Steps:

Heat the oil in a large pot.
Gently fry the onions for 5 minutes until softened.
Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
Simmer for 15-20 minutes until all the vegetables are cooked and tender.
Place the contents in a food processor and blend until smooth.
Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.

Nutrition Facts : ServingSize 1, Calories 274 calories, Sugar 14.6g, Sodium 45mg, Fat 15.4g, SaturatedFat 2.9g, Carbohydrate 33.3g, Fiber 9.2g, Protein 5.3g

AYURVEDIC BASE SAUCE

Ayurvedic Base Sauce image

This sauce can be used as a base of any meal you make. The Ayurvedic base sauce has many variations depending on the spices used. You can add or remove spices from the recipe. Some common spices you may use are curry powder, garam masala, paprika. It is important to follow the order in which the ingredients are cooked to have maximum health benefit and flavor.

Provided by Ayurveda For Life

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup ghee or 1/2 cup oil
1/2 teaspoon black mustard seeds
1/2 teaspoon carom seeds, ajwain
1/2 teaspoon cumin seed (1/4 tsp cumin powder)
1/4 teaspoon asafoetida powder
1 onion
1 inch fresh ginger (1/2 tsp ginger powder)
4 minced garlic cloves
3 diced tomatoes
1/4 teaspoon chili powder (1/2 fresh chilli)
1/2 teaspoon turmeric
1/4 teaspoon coriander powder
salt and black pepper

Steps:

Heat up the ghee in a sauce pan and add the seeds in the following order:.
Mustard.
Adjwan.
Cumin (if using cumin powder add it later).
When the seeds start popping, add the onion and the fresh ginger (if you are using ginger powder you need to add it later).
Cook until half way brown and add the asafoetida.
When the onions are nicely brown add the tomatoes and garlic.
When the tomatoes are fully cooked, add all of your powdered spices.
Cook for another 2-3 minutes.

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