Ayurvedic Base Sauce
Elevate your culinary creations with this flavorful Ayurvedic Base Sauce, a versatile and nutrient-rich foundation for countless dishes! Infused with warming spices like turmeric, cinnamon, and cumin, this sauce is gently simmered with fresh ginger, garlic, and creamy coconut milk to create a silky, aromatic blend that perfectly balances health and taste. Whether you’re preparing a nourishing curry, a comforting stew, or a vibrant vegetable skillet, this sauce is your go-to for infusing depth and complexity into any meal. Easily customizable for vegan diets by swapping ghee for coconut oil, it's ready in just 30 minutes and can be stored for effortless meal prep. Packed with anti-inflammatory ingredients and brimming with wholesome flavor, this Ayurvedic-inspired recipe is a must-try for anyone seeking health-conscious, globally inspired cooking.
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Recipe Information
Ingredients
- 2 tablespoons ghee (or coconut oil for vegan option)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 tablespoon fresh ginger, finely grated
- 2 cloves fresh garlic, minced
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional, adjust to taste)
- 1 medium onion, finely chopped
- 3 medium tomatoes, finely chopped or pureed
- 1 cup coconut milk
- 0.5 cup water or vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the ghee or coconut oil in a large saucepan over medium heat.
Add the cumin seeds, mustard seeds, and coriander seeds to the pan. Toast them lightly until they start to pop and release their aroma, about 1 minute.
Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, ground cinnamon, and cayenne pepper (if using). Stir well to coat the spices in the oil.
Add the chopped onion to the pan and sauté for 5-7 minutes, or until the onions turn golden brown and soft.
Stir in the chopped tomatoes (or tomato puree) and cook for 5-6 minutes, allowing the mixture to thicken slightly.
Pour in the coconut milk and water (or vegetable broth) and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce cook for 5-8 minutes, stirring occasionally, until the sauce reaches your desired consistency.
Taste the sauce and adjust the seasoning with a pinch of salt or additional spices, if needed.
Remove from heat and garnish with freshly chopped cilantro before serving or storing for future use.
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 17.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
