Food recipes
Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free
Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free Ingredients: oil, olive, salad or cooking spices, coriander seed spices, turmeric, ground spices, cumin seed spices, garlic powder spices, ginger, groun...
Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free
Ingredients:
oil, olive, salad or cooking
spices, coriander seed
spices, turmeric, ground
spices, cumin seed
spices, garlic powder
spices, ginger, ground
spices, fennel seed
spices, cardamom
mustard, prepared, yellow
spices, parsley, dried
sugars, granulated
salt, table
tomato products, canned, puree, without salt added
vinegar, cider
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lemon juice, raw
water, bottled, generic
chickpea flour (besan)
Directions:
Heat the oil in a pan over a medium heat and cook the spices and parsley, stirring constantly for 1 minute to infuse the oil
Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water.
Continue to cook, stirring, for a further 1 minute
Stir in the flour and cook stirring for a 1 minute more.
When the oil separates from the paste it's done
Let cool then spoon into a small lidded container.
Will keep in the fridge for a week
Makes 5 tablespoons.
Use 1 tablespoon per person in your curry base
Ingredients:
oil, olive, salad or cooking
spices, coriander seed
spices, turmeric, ground
spices, cumin seed
spices, garlic powder
spices, ginger, ground
spices, fennel seed
spices, cardamom
mustard, prepared, yellow
spices, parsley, dried
sugars, granulated
salt, table
tomato products, canned, puree, without salt added
vinegar, cider
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lemon juice, raw
water, bottled, generic
chickpea flour (besan)
Directions:
Heat the oil in a pan over a medium heat and cook the spices and parsley, stirring constantly for 1 minute to infuse the oil
Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water.
Continue to cook, stirring, for a further 1 minute
Stir in the flour and cook stirring for a 1 minute more.
When the oil separates from the paste it's done
Let cool then spoon into a small lidded container.
Will keep in the fridge for a week
Makes 5 tablespoons.
Use 1 tablespoon per person in your curry base