Ginger Garlic Puree
A kitchen essential for curries, marinades, stir-fries, and sauces. This smooth, aromatic paste of fresh ginger and garlic saves preptime and keeps flavour bright. A great time saver to keep in the freezer, and far superior to retail products
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Print PinServings: 20 Cubes/Tbspns
Calories: 42kcal
Cost: £2.00
Equipment
- 1 Cutting Board & Cooks Knife
- 1 Blender
- 1 Ice Cube Tray
Ingredients
- 150 g Fresh Ginger, peeled and roughly chopped 5 oz
- 150 g Garlic Cloves, peeled 5 oz
- 60 ml Vegetable Oil 4 tbsp
- 30 ml Water, cold 2 tbsp
- ½ tsp Fine Sea Salt ½ tsp
Instructions
- Peel and roughly chop the ginger and garlic.
- Place the ginger, garlic, vegetable oil, water, and salt in a blender or food processor. Blend to a smooth, thick paste, scraping down the sides as needed. Add a little more water only if the mixture is too thick to blend.
- Spoon the paste evenly into a clean silicone ice cube tray, smoothing the tops. Cover tightly with cling film or a tray lid and freeze until solid.
- Once frozen, pop the cubes out and store in a freezer-safe bag or container. Label with the date and keep for up to 3 months.
Presentation & Use
- Use 1 cube (about 1 tablespoon) per recipe as a base for curries, stews, marinades, or stir-fries. Add directly to hot oil when starting a dish or thaw briefly before mixing into sauces.
Notes
Chef’s Tips & Variations
Oil Helps Preserve: The small amount of oil prevents freezer burn and keeps flavours fresh.
Optional Add-ins: Add ½ tsp turmeric or 1 tbsp lemon juice for a different flavour profile.
Scaling: Double the recipe if you cook frequently; the paste freezes perfectly.
Nutrition
Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 60mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.2mg
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