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, 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 |
| 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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