Easy and Basic Curry Masala [Vegan]

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A Curry Masala is something that can easily prepared for the entire week, which is awesome because you're a busy individual but you want great vegan food! A hearty and warm fragrant sauce with ginger and cumin is sure to be perfect for any night.

Easy and Basic Curry Masala [Vegan]

Calories

1156

Cook Time

Ingredients

1/3 cup of canola oil
1 tablespoon cumin seeds
1 and 1/2 cups of diced red onions (about 3 red onions)
2 tablespoons of minced garlic (about 10 cloves)
2 tablespoons of grated ginger
1 tablespoons of minced green chilies
4 pounds of diced tomatoes
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 and 1/2 of teaspoons of salt (this is relatively low)

Preparation

Turn the instant pot setting to sauté and add in the oil. After about 3 minutes add in the cumin seeds. The seeds should begin to sizzle.
Add in the onions and cook for 3 to 4 minutes until the onions begin to wilt and soften.
Add in the garlic and ginger and cook for another 2 minutes.
Add in the chilies, tomatoes, cumin and coriander and the salt and cook for 5 minutes.
Cover and cook for 7 minutes on manual mode.
Let the steam release naturally.
Remove the lid and mix well to form an even base.
Turn on sauté more and let the mixture thicken for about 5 minutes.
Store in jars.

Notes

This sauce can be frozen or it will keep in the refrigerator for up to a week.

AUTHOR & RECIPE DETAILS

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!