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:
|1 clove garlic, crushed||4|
|5ml (1 tsp) finely grated fresh ginger||2|
|10ml (2 tsp) ground corinader||10|
|10ml (2 tsp) ground cumin||16|
|10ml (2 tsp) ground turmeric||16|
|5ml (1 tsp) paprika||6|
|5ml (1 tsp) chilli powder||8|
|30ml (2 tbsp) vegetable oil||238|
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.