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[5 ingredients | 10 minutes]
vindaloo curry paste
From Stonesoup
makes about 4 tablespoons
If you can’t find curry powder, substitute a mixture of equal quantities of ground turmeric and ground cumin. I just used Keens brand from the supermarket and was really chuffed with the results.
If you don’t have a food processor, just chop everything by hand. It will be a little chunkier but that will be fine.
The curry paste will keep for a week or so in an airtight container in the fridge. If you want to, you could make a bigger batch and freeze for later use.
2 – 3 cloves garlic, peeled & chopped
1 thumb-sized piece ginger
1 whole bunch coriander (cilantro), washed well
2 tablespoons curry powder
2 tablespoons ground cumin
1. Pop all ingredients in a food processor and whizz until everything is finely chopped.
2. Add 2 tablespoons peanut oil and whizz again until just combined.
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