Curry paste
Makes: 1 small jar
Prepare & Cook:
Ingredients
- 2 tsp coriander seeds
- 2 tbsp coconut powder
- 1 tsp cumin seeds
- 4 cardamom pods, split
- 1 red onion, chopped
- ½ red chilli, deseeded and chopped
- 50g coriander leaves and stalks
- 4 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 4cm piece of ginger, chopped
- 2 tsp ground almonds
- 1 tbsp tomato passata
- ½ tsp turmeric
- zest of 1 lemon
- ¼ tsp ground cinnamon
- 2 peppercorns
Method
- Toast coriander seeds, coconut powder, cumin seeds and cardamom pods in a pan until fragrant. Leave to cool.
- Tip into a mortar and pestle with red onion, red chilli, coriander leaves and stalks, rapeseed oil, garlic cloves, ginger, ground almonds, tomato passata, turmeric, lemon zest, ground cinnamon and peppercorns. Pound to a paste, transfer to a jar and store in the fridge until needed.
