Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free

Ingredients

• 4 tbsp oil
• 1 tsp ground coriander
• 3/4 tsp ground turmeric
• 3/4 tsp ground cumin
• 3/4 tsp garlic powder
• 3/4 tsp ground ginger
• 1/4 tsp fennel seeds
• ground
• 1/4 tsp cardamom seeds
• ground
• 1/4 tsp black mustard seeds
• ground
• 1/4 tsp dried parsley
• 1 1/4 tsp sugar
• 1 tsp salt
• 1 1/2 tsp tomato paste / puree
• 3/4 tsp apple cider vinegar
• 1/2 tsp coconut cream
• 1/4 tsp lemon juice
• 5 tbsp hot water
• 2 tsp gram / chickpea flour (besan)

Instructions

1. 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
2. Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water.
3. Continue to cook, stirring, for a further 1 minute
4. Stir in the flour and cook stirring for a 1 minute more.
5. When the oil separates from the paste it's done
6. Let cool then spoon into a small lidded container.
7. Will keep in the fridge for a week
8. Makes 5 tablespoons.
9. Use 1 tablespoon per person in your curry base