Flavour bombs· VG · GF · DF

Garlic-Ginger Paste

Equal parts garlic and ginger blended with a little oil. The start of almost every curry and stir-fry. Frozen in 15ml mini cubes.

makes 29 cubes, about 14p each

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BatchJoy

batchjoy.com/sauces/garlic-ginger-paste/

Illustration of a bowl of Garlic-Ginger Paste

Time: 10 min10 min prep
Makes: 29 cubes
Cost per cubePer cube: 14p
Calories per cubeCalories: 27 kcal
A serving: 1 cube
Spice: 1 of 5

You’ll need

Batch size

cubes

200ggarlic cloves, peeled
200gfresh ginger, peeled
40mlrapeseed oil
4gsalt

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Start any curry: 2 cubes · 2 cubes; Stir-fry base: 1 cube · 1 cube; Marinade booster · 1 cube

Method

Step 1: Roughly chop the garlic and ginger.
Step 2: Blitz with the oil and salt to a smooth paste, scraping down the sides.
Step 3: Spoon into 15ml mini cube trays, or 30ml trays filled halfway.
Step 4: Freeze, then bag.
Step 5: Always keep it frozen: garlic in oil must not be stored at room temperature.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	27	0.6g	3.5g	1.3g	0.3g	0.14g

Cook’s notes

Fry straight from frozen in hot oil for 1 minute.
One mini cube equals about 1½ cloves of garlic and a small piece of ginger.
Frozen, it keeps for 6 months; never store it in the cupboard.

Use it for

Start any curry: 2 cubes · 2 cubes
Stir-fry base: 1 cube · 1 cube
Marinade booster · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 15ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
Use from frozen: Fry straight from frozen in hot oil for 1 minute. Never refreeze thawed cubes.
A portion: 1 cube is a serving: about 27 kcal.

Garlic-Ginger Paste questions

What's the easiest way to peel the ginger?

Scrape the skin off with the edge of a teaspoon. It follows the knobbly shape better than a peeler and wastes less.

Can I make it without a food processor?

Finely grate the garlic and ginger on a fine grater, then stir in the oil and salt. It takes longer but gives a very smooth paste.

Why add oil and salt?

The oil helps the blades turn the garlic and ginger into a smooth paste and keeps the cubes a little softer, so they're easier to pop out of the tray. The salt seasons it.