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

Make-ahead Curry Paste

JPLongland
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. 
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Sauce/ Condiment
Cuisine Curry, Sauce/ Condiment
Servings 190 grams

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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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