When ever you are in a hurry for a midweek curry, this should be your go to. But you have to have made the paste first...so hop to it kids. This will keep in the fridge for at least 1 month, if not longer when unopened. Curries at the drop of a spoonful! This stuff is addictive.
Perfectly designed for Cook Once, Eat Twice ease, and don't forget our other catch phrase, Pimp My Pantry! YUM.
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Need
- 30 Grams Coriander Seed(s)
- 20 Grams Cumin Seed(s)
- 1 Brown Onion peeled and cut in half
- 1 Teaspoon chilli flakes
- 50 Grams Garlic Cloves
- 50 Grams Fresh Ginger
- 110 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams water
- 1 lemon, juice only
- 1 Teaspoon Ground Turmeric
- Generous Pinches Pink Salt Flakes BUY
- 100 Grams Diced Tomatoes
Do
- 1
Place the seeds into a dry frying pan and toast until just smoking. Place into the Thermomix bowl and mill 1 min/speed 8.
- 2
Add onion and chop 5 sec/speed 5. Scrape down and add remaining ingredients.
- 3
Cook 60 min/80°C/speed 2/MC OFF with the simmering basket on top to prevent splatter.
- 4
Store in a sterilised jar in the fridge until use.
More
Use in curry recipes as directed.
