Curry Paste (Indian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 89.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 21,060.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.5 g
- Protein: 1.7 g
View full nutritional breakdown of Curry Paste (Indian) calories by ingredient
Introduction
Can be used in all sorts of Indian cooking and curries. It can be frozen in tbsp portions in an ice cube tray. Can be used in all sorts of Indian cooking and curries. It can be frozen in tbsp portions in an ice cube tray.Number of Servings: 8
Ingredients
-
3 tbsp oil
2 large onions, finely chopped
1 1/2 tbsp ginger paste
3 tbsp garlic puree
1/2 - 1 tsp chilli powder
1 1/2 tsp salt
1 tsp turmeric
2 tbsp coriander powder
5 tomatoes, grated
2 tsp tomato paste
250ml hot water
coarsely ground black pepper
1 tbsp garam masala
1 tsp cumin powder
Directions
Fry onions, gently for 20mins. Add splashes of water as necessary, cook off any excess.
Add ginger, garlic, chilli and give good stir.
Add coriander, turmeric and salt. Stir.
Add tmatoes and tomato paste. Turn heat up, add the water and cook for 25 mins. Add more water as necessary and stir occasionally. (you want it to be a thick paste)
Uncover and continue to cook until it is a thick puree, stirring often.
Stir in black pepper, garam masala and cumin powder.
Cool and store in clean container or jar in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add ginger, garlic, chilli and give good stir.
Add coriander, turmeric and salt. Stir.
Add tmatoes and tomato paste. Turn heat up, add the water and cook for 25 mins. Add more water as necessary and stir occasionally. (you want it to be a thick paste)
Uncover and continue to cook until it is a thick puree, stirring often.
Stir in black pepper, garam masala and cumin powder.
Cool and store in clean container or jar in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYCHOOK.