Make-Ahead Curry Sauce

With your food processor running, drop the garlic cloves and ginger slices through the tube.
12 garlic cloves, 2-inch piece fresh ginger root
Stop the motor, then add the onions. Pulse until the onions are finely chopped, but not juicy.
1 large onion
In a small bowl, combine the coriander, turmeric, garam masala, salt, and cayenne pepper.
¼ cup ground coriander, 1 tablespoon ground turmeric, 1 tablespoon garam masala, 1 teaspoon Kosher salt, 1 teaspoon cayenne pepper
In a large skillet, heat the coconut oil over medium heat. Once hot, add the garlic, ginger, and onions. Cook, stirring occasionally, until the onions begin to soften, about 3 minutes.
2 tablespoons coconut oil
Continue to cook, stirring occasionally, for about 3 minutes or until the mixture is well-blended and starting to get thick and pasty.
Stir in the tomatoes, then bring everything to a slow boil.
28 ounces crushed tomatoes
Reduce the heat and simmer, stirring often, until the sauce has thickened slightly, about 5 minutes.
Remove from heat and allow to cool fully before dividing into portions to freeze.