Vegetarian Curry Paste Recipe
Hot and Spicy

I like to mix my own vegetarian curry paste so that I know what is in it. Some of our vegatarian guests have worried about animal fats in some dishes and if I have made the dish from scratch I can reassure them with absolute confidence.

This recipe makes a hot and spicy curry paste that will keep for up to two weeks in an airtight container in the refridgerator. The quantity is plenty for a two person curry and can be stretched to four servings.

To make 2 - 4 servings:

KCal
1 clove garlic, crushed4
5ml (1 tsp) finely grated fresh ginger2
10ml (2 tsp) ground corinader10
10ml (2 tsp) ground cumin16
10ml (2 tsp) ground turmeric16
5ml (1 tsp) paprika6
5ml (1 tsp) chilli powder8
30ml (2 tbsp) vegetable oil238
Total 300

75 - 150 kCal per serving.

Gently fry the garlic and ginger in the oil for 3 or 4 minutes.

Add all the other ingredients and stir in thoroughly over a gentle heat.

The paste can be used immediately or you can allow the paste to cool before storing in an airtight container in the refridgerator.

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