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curry paste

10-Minute Oil-Free Curry Paste

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Sick of buying these oily, nasty jars of curry pastes from the supermarkets - once you make this 10-Minute Oil-Free Curry Paste you will never look back!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Indian
Cuisine Mediterranean
Servings 10
Calories 111 kcal

Ingredients
  

  • 2 tablespoons of cumin seeds
  • 2 tablespoons of coriander seeds
  • 1 tablespoon of stir chili flakes
  • 2 tablespoons of turmeric
  • 10 cloves of garlic finely grated or minced
  • 2 tablespoons of tomato puree
  • The juice of one lemon
  • 1/2 teaspoon of salt
  • 2 tablespoons of grated fresh ginger
  • 1 teaspoon of sugar

Instructions
 

  • Heat a dry pan, then add both the cumin and coriander seeds. Toast them mixing them frequently so they don’t burn. Let them cool.
  • Using a pestle and a mortar crush the cooled spices with the chili flakes to a coarse powder. Try to break the seeds as much as you can.
  • Add the turmeric, garlic, ginger, tomato puree, lemon juice, salt, and sugar. Stir well together and your paste is ready.
  • Use straight away, or stir in the fridge in a sealed container for up to 2 weeks, or in the freezer for longer.

Video

Nutrition

Serving: 1servingFiber: 3.2gCalories: 111kcalFat: 6.2gProtein: 0.8gCarbohydrates: 14.3g
Keyword curry paste, glutenfree, vegan
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