Ingredients


3 tbsp coriander seeds

2 tbsp cumin seeds

1 tbsp mustard seeds

1 tsp black peppercorns

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp paprika

1 or 2 dried chilies, depending on personal preference

1 tsp salt

thumb-size piece fresh root ginger, peeled and finely grated

2 tbsp garlic infused oil

1 tbsp tomato purée

4 tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil, to cover the paste for storing




Method


Put the seeds and peppercorns into a dry frying pan over a medium heat.

Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic.

Tip into a bowl and allow to cool for a few minutes.

Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar.

Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

Add grated ginger, garlic infused oil, tomato purée and white wine vinegar and mix well to make a paste.

Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.


Recipe adapted from: Good Food

Low FODMAP curry paste
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