Ginger and Garlic Paste
This is a great time saver if you cook a lot of curry and want to be organised. Batch cook some of this simple ginger and garlic paste to have in your freezer to speed up your curry cooking when you are short on time or are not in the mood for cooking!
100g Peeled garlic cloves, chopped or minced
100g Peeled ginger root, chopped or grated
30ml water
Blend the water, ginger and garlic together in a smooth paste and freeze until required. Try freezing in ice cube trays for easy portion control.
The paste may also be stored in the fridge in a sealed container, by adding 1 dessert spoon of vegetable oil and 1 teaspoon of lemon juice to the mix.
We suggest using 2 tablespoons (or around 2-3 ice cube size bits) for a curry where you would be using 1kg meat or vegetables.
Top Tip: Did you know that the easiest way to peel ginger is with a teaspoon? And then grate with our ginger and garlic grater.
When cooking for a crowd, shorten prep by using chopped frozen onions.
If you would like more shortcuts and cooking hacks, read our blog Top Tips for making a better homemade curry
Cooking for a crowd? Recipes for large groups can be found in our Cooking for a Crowd blog post. There is a recipe for a chicken curry for 35 people and a vegetarian curry for 35 people.
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