Home-made Yellow Curry Paste

• Heat a saucepan to medium heat then add the coconut oil. When melted add the onion and sauté for 2-3 minutes.
• Add the garlic and cook for a further 1 minute.
• Reduce heat to low and add the cumin, coriander, turmeric, ginger and chilli flakes. Make sure to stir frequently and not let the spices burn.
• After 20 seconds add the tomato paste, natural yogurt and creamed coconut; continue to stir until the creamed coconut has melted fully.
• Next add the chopped tomatoes and salt and bring the heat back up to medium, stirring frequently. Allow to cook for a further 5 minutes until the tomatoes are soft and all the spices are cooked.
• Remove from the heat and cool slightly then blend with blender/Nutribullet to a creamy consistency and all ingredients are smooth.

How to use the paste

• Use the paste as a marinade for chicken, fish, or hearty vegetables. Marinade for at least 30 minutes.
• For a typical curry dish, add 1-2 tbsp. of the paste to a pan. Add 1-2 tbsp. stock/broth or ½ bouillon in 200ml boiling water. Let the mix heat for 1 minute and then add the more stock until you reach a desired consistency. Mix with cooked chicken/fish/vegetables and serve with quinoa or brown rice.
• Mix 1 tbsp. into a cup of organic plain Greek yogurt for a delicious veggie dip.