This homemade curry sauce is packed full of flavour and can be made in advance, which means it's perfect for batch cooking and storing in glass jars. Follow the recipe and storage advice for a delicious and easy way to prepare dinner for a busy week ahead.
Homemade curry sauce ingredients
1 tablespoon of oil
1 onion, peeled and diced
2 cloves of garlic, peeled and finely chopped
1 thumb-sized piece of ginger, peeled and grated
2 tablespoons medium curry powder
2 tablespoons tomato puree
1 x 400g tin of crushed tomatoes
4 tablespoons natural yoghurt or coconut milk
Sea salt and freshly ground black pepper
Curry sauce method:
Heat the oil in a large frying pan or wok over a medium heat. Add the onion, garlic and ginger, and fry for 5 minutes until softened but not browned.
Add the curry powder and fry for 1 minute until fragrant. Add the tomato puree and fry for 1 minute.
Pour in the tinned tomatoes and bring to the boil, then reduce the heat to low and simmer for 10 minutes.
Stir in the yoghurt or coconut milk and season to taste with salt and pepper. Serve hot with steamed rice, your favourite vegetables or protein option.
3 things to consider when storing your curry sauce
Now that you've made your curry sauce from scratch, there are a few things you need to consider when storing it for use at a later stage.
First, what is the base of your sauce? Is it oil or water based? If it's oil based, you can keep it in the fridge for up to 2 weeks. If it's water based, it will only last for 3-4 days in the fridge. Second, what kind of ingredients are in your sauce? If it contains fresh herbs or vegetables, it won't last as long as a sauce with only dried spices. Third, how salty is your sauce? The more salt in a sauce, the longer it will last.
How to store your curry sauce
Here are three ways to store your sauce so you can enjoy it for weeks – or even months – after making it. Note that each storage method has its own set of pros and cons, so be sure to choose the one that best suits your needs.
Refrigerating Curry Sauce
Oil based curry sauce will last in the fridge for up to 2 weeks, or 3 - 4 days if it’s water based, but it's best consumed within a few days. Be sure to store it in an airtight glass jar like our kiln clip jars, so that it doesn't dry out or absorb any flavours from other foods in the fridge. When reheating, be sure to bring it back up to a simmer so that all of the flavours are evenly distributed.
Freezing Curry Sauce
Curry sauce can be frozen for up to 3 months. Again, use an airtight container so that it doesn't get freezer burn. When you're ready to use it, thaw it in the fridge overnight and then reheat on the stove over low heat until warmed through.
Canning Curry Sauce
This will give you a shelf stable product that will last for 6-8 months. To can your homemade curry sauce, make sure you have sterilised your glass mason jars and lids.
Boil your jars and lids for 10 minutes and then let them dry on a clean towel. Once they're dry, carefully fill each jar with curry sauce, leaving ½ inch of headspace at the top of the jar. Use a clean cloth to wipe the rims of the jars and then place on the lids and rings. Tighten the rings until they're finger tight and then process the jars in a boiling water bath for 15 minutes. Carefully remove the jars from the water bath and let them cool on a towel until they're sealed.
Whether you’re freezing, refrigerating, or canning your curry sauce for later, make sure to use the right glass jars for your chosen method. You can visit JBC’s glass jar range here; and when it’s time to use your mouth-watering homemade curry sauce, simply reheat and serve with some steamed rice, your favourite vegetables, and choice of protein. Enjoy!