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  • Makes 2 cups

This simple masala sauce is a vegan take on an Indian classic that you can use for simmering all sorts of vegetable and bean combos to create fragrant, flavorful dishes. The base of onions, garlic, dates, and ginger gets deliciously caramelized before you stir in tomato sauce and hit it with an explosion of spices. Curry powder, coriander, and cumin join forces to deliver a punchy, warming palate while cayenne brings the heat (use as much or as little as you like, depending on your taste preferences). Add this finger-licking-good sauce to chickpeas and chopped tomatoes for a quick chana masala or a bag of frozen veggies for a spicy vegetable stew.

For more simple sauce recipes, check out these tasty ideas:

Ingredients

  • 4 cups chopped yellow onions
  • 12 cloves garlic, minced
  • 4 dates, pitted and chopped
  • 2 tablespoons grated fresh ginger
  • 1 cup tomato sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons mild curry powder
  • 2 tablespoons ground coriander
  • 1½ teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sea salt

Instructions

  1. In a large skillet combine onions, garlic, dates, ginger, and ¼ cup water; cook over medium-low 10 to 15 minutes or until onions start to turn golden brown, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add the next seven ingredients (through black pepper) and ½ cup water. Cook 10 minutes more or until sauce thickens, stirring occasionally. Stir in salt. Let cool to room temperature. To Store: Refrigerate in a glass jar up to 1 week. Or freeze in a freezer-safe container up to 2 months.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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