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.
