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

	Per Serving	Total
Calories	39.1 kcals	312.5 kcals
Carbohydrates	4.6 grams	36.8 grams
Fat	1.9 grams	15.2 grams
Protein	0.9 grams	7.4 grams

Cook Time

3 mins

Produces

8 servings

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Tomato Purée

4
tbsp

White Wine Vinegar

cider vinegar is an alternative

NutsSeeds

3
tbsp

Coriander Seeds

2
tbsp

Cumin Seeds

1
tbsp

Mustard Seeds

1
tsp

Fennel Seeds

1
tsp

Black Peppercorns

1
tsp

Turmeric

ground

1
tsp

Cinnamon

ground

1
tsp

Paprika

1
piece

Dried Chillies

1 or 2 depending on preference

1
tsp

Salt

4
cloves

Garlic

finely grated

OilsFats

1
tbsp

Vegetable Oil

for covering the paste in the jar

Vegetables

1
piece

Ginger

thumb-sized root, peeled and finely grated

Steps

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