I love making curry based meals, they are full of flavor, great for vegans and make a quick and healthy meal. Also, they are so good for camping trips and easy to make on a camping stove to provide a nice warm dinner.
Store bought curry paste
For years I’ve been buying curry paste at the supermarket, until my brilliant friend Maria told me it’s really easy to make at home, much better flavor and no preservatives! She even made me a batch (while pretty directly hinting me to make a batch of my Chickpea-Sweet Potato Curry for a weekend trip we were going to). The following day I did, and the paste made so much difference, I didn’t have the need to keep adding more spices or paste, the flavors were just spot on.
I converted the recipe from the marvelous vegan blog of Tivoneat (sorry, it’s in Hebrew). It really takes a few minutes in a food processor (stand or stick) and keeps for a long time in the fridge. I’m never buying the ready made stuff again!
Here’s what you’ll need
How easy is it? Just add all of that into your food processor and let it run for 5 minutes, occasionally scraping off the sides.
Use in any recipe that calls for curry paste or keep sealed in a glass airtight container for your next use.
- 2 Onions, quartered
- 1 Big bunch coriander, stems removed
- 6 Garlic cloves
- ½ cup pistachios
- 1 Cup Walnuts
- 2 Tbsp Fresh Ginger, grated
- 2 Tbsp Lime juice (or lemon)
- 3 Tbsp Curry powder
- 2 Tbsp Garam Masala
- 2 Tbsp Cumin
- 1 Tbsp Turmeric
- 1 Tbsp Chili flakes
- 2 Tsp Salt
- Add everything to your food processor on high for 5 minutes, occasionally scrape the sides so everything gets in the mix
- Transfer to an airtight, glass container and keep refrigerated
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