Kasoundi; The gentle curry paste that is perfect for so many things. We use it constantly (think on cheese toasties for example) and it should become a staple in your fridge the way it has in mine. I LOVE it. Anything tomato based has a good shelf life and as this is cooked for so long, you should have no problems with it for literally months. Though I am completely confident it will be long gone by then!
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Need
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon black mustard seeds
- 2 Tablespoons ground cumin
- 2 Tablespoons chilli powder
- 20 Grams fresh turmeric
- 30 Grams fresh ginger
- 5 cloves garlic
- 1 red chilli
- 2 x 400 Grams diced tomatoes tinned
- 120 Grams brown malt vinegar
- 60 Grams coconut sugar or dark brown sugar
- 1 Teaspoon pink salt flakes BUY
Do
- 1
Heat the oil in a frying pan and toast the seeds, cumin and chilli powder.
- 2
Place the slightly cooled mixture into the Thermomix bowl and blend 5 sec/speed 8.
- 3
Add turmeric ginger, garlic and chilli and chop 5 sec/speed 7. Scrape down sides of bowl sauté 5 min/Varoma/speed 1.
- 4
Add all remaining ingredients and cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid. Set Kasoundi aside to cool slightly before pouring into hot sterilized jars,
- 5
This will keep in the fridge for up to 3 months.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
