Indian Curry Paste

A simple, authentic and delicious curry paste for a basic curry with bags of flavour. To use the paste simply fry 2-3 tbsp of curry paste for 2 minutes in a little neutral oil, and add either coconut milk or tomato sauce to create a curry base. Add extra water, for a thinner curry base. Add your favourite vegetables to create a simple dish!

Overview Ingredients Method

Prep time

15 minutes

Cook time

5 minutes

FREEZER FRIENDLY

Yes

SHELF LIFE

14 days

Why is this healthy?

Plant
points

Prebiotics

Herbs &
spices

Diet

Vegan Pescatarian Vegetarian

Why is this healthy?

Plant
points

Prebiotics

Herbs &
spices

NUTRITION PER SERVING (Read more)

48kcal

Calories

Protein

Total Fat

Carbs

Fibre

Sugars

Calories: 48kcal; Protein: 2g; Total Fat: 2g; Carbs: 7g; Fibre: 4g; Sugars: 1g; Calcium: 85mg (7%); Iron: 4mg (24%); Magnesium: 40mg (10%); Phosporus: 65mg (5%); Potassium: 249mg (5%); Sodium: 12mg (1%); Zinc: 1mg (6%); Copper: 0mg (15%); Vitamin B1: 0mg (5%); Vitamin B2: 0mg (4%); Vitamin B3: 1mg (4%); Vitamin B6: 0mg (6%); Vitamin B9: 6mcg (2%); Vitamin A: 29mcg (3%); Vitamin B12: 0mcg (0%); Vitamin C: 7mg (8%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (4%); Vitamin K: 3mcg (3%)

Notes

2 servings = 60g of paste
Keep the paste in a jar for up to 2 weeks in the fridge or in the freezer for 3 months. Don’t forget to leave at least 5 cm space at the top of the jar to allow the contents to expand in the freezer.

Why is this healthy?

Plant
points

Prebiotics

Herbs &
spices

Diet

Vegan Pescatarian Vegetarian

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Recipe categories: Pastes, Marinades & Sauces

Indian Curry Paste

Notes

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