Go-To Ingredient: Korma Sauce

 

After last month’s go-to ingredient feature, Kathleen shared hers:

My go-to ingredient for lunch is roasted veggies, right now in summer that’s usually eggplant, zucchini, and peppers, but I vary it by season. They are super easy to prepare, and then they can be used in a variety of ways throughout the week. I usually slice mine when roasting so I can have them on sandwiches, but then I can chop them up for salads or pastas too.
— Kathleen

If you’re looking for something a little exotic, but not too exotic, to dress up roasted vegetables, try this. Why? Because it makes a mostly vegetable lunch pretty easy, and it’s mild enough to work with your protein of choice, too, like chicken, beef, or chickpeas.

A Box Lunch Lifestyle means making food from scratch if you can, but making all my own sauces is pretty unlikely on most days and I don’t have many to choose among. (My mom taught me how to make a good pan gravy, but that’s the only one I can brag about.)

You make the rules that work for you. But for me, a prepared sauce in an otherwise assembled-by-me dish isn’t perfect, but it is “better.” I put this sauce over roasted cauliflower, sweet potato, and green beans, then add a handful of cashews. Done. The folks at Saffron Road have tons of other ideas for you, too.

What’s your go-to ingredient? I’d love to share it—and try it for myself.

P.S. I don’t have an affiliate relationship with Saffron Road. I recommend this sauce because it tastes good, and I can spell all the ingredients.