How to Make Curry Paste

Toast aromatic spices, grind into a fine powder, and mix with ginger, garlic, and vinegar to create fresh homemade curry.

Vegetarian Vegan Homemade Dairy Free Gluten Free Curry Paste

Estimated Nutrition

Calories

39.1

kcal / serving

312.5 kcal total

Carbs

4.6g

per serving

36.8 g total

Fat

1.9g

per serving

15.2 g total

Protein

0.9g

per serving

7.4 g total

Cook Time

minutes

Serves

servings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

tbsp

White Wine Vinegar

cider vinegar is an alternative

NutsSeeds

tbsp

tbsp

tbsp

tsp

tsp

tsp

ground

tsp

Cinnamon

ground

tsp

Paprika

piece

Dried Chilli

1 or 2 depending on preference

tsp

Salt

cloves

Garlic

finely grated

OilsFats

tbsp

Vegetable Oil

for covering the paste in the jar

Vegetables

piece

Ginger

thumb-sized root, peeled and finely grated

Method

Transfer to a jar and cover with a thin layer of oil if storing in the fridge.

Toast the seeds and peppercorns in a dry frying pan over medium heat for 3 minutes until aromatic.

Allow seeds to cool and then grind with turmeric, cinnamon, paprika, salt, and chillies in a mortar and pestle.

Mix in the grated ginger, garlic, tomato purée, and vinegar to form a thick paste.