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

  1. Toast coriander seeds, coconut powder, cumin seeds and cardamom pods in a pan until fragrant. Leave to cool.
  2. 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.