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+ servings
Dark grey granite mortar, containing orange curry paste, set against a wooden chopping board

Make-ahead Curry Paste

My fridge always contains a little pot of curry paste. It's super tasty and packs a big punch of garlic, ginger and chilli. It makes life super easy when you end up working late, or just really don't feel like cooking. 
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Sauce/ Condiment
Cuisine Curry, Sauce/ Condiment
Servings 190 grams


  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • ½ tbsp fenugreek seeds
  • ½ tbsp mustard seeds
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tbsp garam masala
  • 2 tbsp tomato puree
  • 2 red chillies
  • 2 tbsp vegetable oil


  • Add cumin, coriander, fenugreek and mustard seeds to a dry frying pan. Toast over medium heat until fragrant (3 - 4 minutes). 
  • Finely chop the red chillies.
  • Add the toasted seeds to your mortar, along with the rest of the ingredients.
  • Grind into a smooth paste using the pestle.
  • If you're not using immediately, pop the curry paste into an airtight container and refrigerate. The paste will keep for up to a month in the fridge.


Making in a food processor: If you're not feeling the hard work of a pestle & mortar, you can use a food processor to make your paste. Simply at the wet ingredients first, and then the seeds, pulse to your desired consistency. 
Keyword meal prep, spice mix, vegan
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