10-Minute Oil-Free Curry Paste
E D
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!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Indian
Cuisine Mediterranean
Servings 10
Calories 111 kcal
- 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
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.
Serving: 1servingFiber: 3.2gCalories: 111kcalFat: 6.2gProtein: 0.8gCarbohydrates: 14.3g
Keyword curry paste, glutenfree, vegan