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Home-made Yellow Curry Paste

Servings: 4 servings

Ingredients

  • 2 tbsp organic coconut oil
  • ½ organic white onion - diced
  • 3 cloves organic garlic - finely chopped
  • 1 inch fresh organic ginger - grated
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp ground turmeric
  • ½ tsp chilli flakes (extra if you like heat)
  • 65 g creamed coconut
  • ¼ cup organic natural yogurt
  • 4 organic tomatoes - roughly chopped
  • 1 tbsp organic tomato paste
  • ¼ tsp sea salt or Himalayan salt

Instructions

  • 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.