Have you ever tried making your own curry paste? This healthy, vegan friendly recipe works out so much cheaper to make than shop bought versions. The beauty of this recipe is that it is a base curry paste meaning that you can get creative and make different curries from it.
Im certainly no supermum and with a two and a three year old Im almost always exhausted but when I get the time to meal prep I will often cook a batch of this paste so that I can whip up a curry on a weeknight with ease. You can refrigerate this curry paste up to two weeks and you can also freeze it. I tend to store it in small jars or freeze in an ice cube tray to portion it out.
Measure out all of your spice mix ingredients into a bowl and either grind them into a fine paste or pop them into your food processor to blitz them up.
Spice mix: 1 tsp cumin seeds, 2 tbsp ground almonds, 1 tbsp desiccated coconut, 2 tbsp rapeseed oil, 1 tsp cayenne pepper, 1 tbsp smoked paprika, 2 tsp garam masala and ½ tsp turmeric.
In a frying pan toast all of your spice mix ingredients for a few minutes. You do not add any herbs to this paste (such as coriander for example which is typically used in curries) as this will be added in as and when you turn the paste into your chosen curry.
Remove from the heat and place into a bowl.
In a food processor blitz the onions, garlic, tomato puree, ginger and chillis.
Add the oil to a frying pan, allow it to warm and then add your blitzed onion mixture allowing it to brown over a low heat.
When the mixture starts to lose water add a pinch of salt (which will allow the onion to cook faster).
When the mixture appears to be drying up to form a paste this is the time to add your toasted spices. Mix in well. When mixing it should reach the desired consistency and look and feel like the texture of a curry paste that you get from a jar.
Allow the paste to cool completely and store it in an airtight container, jar or BPA free plastic container. Pop into the fridge for 1-2 weeks and ensure that you prevent contamination to the paste by using a clean spoon every time that you use it. You can also keep it in the freezer for up to 3 months. If you are keeping in the freezer then I would advise freezing into small batches. I tend to portion it out by using an ice cube tray.
Your paste is now ready! From this base paste you can now adapt it to whatever curry you feel like making. My favourite curry to make from this paste is Korma as I know my kids love this. I will fry some onion and diced pepper in a pan, add my choice of meat (if using) then add the paste followed by water and a dash of low fat natural yoghurt or single cream and topped with fresh, chopped coriander.
I would love to hear from you if you try out this base curry paste to adapt to your favourite curry dish.
Homemade Curry Paste
- 3 red onions, peeled and chopped
- 2 inch piece of ginger, peeled
- 6 garlic cloves, peeled
- 3 red chillis
- 1 tbsp rapeseed oil
- 2 tbsp tomato puree
- 1 pinch of salt
- 1 tsp cumin seeds
- 2 tbsp ground almonds
- 1 tbsp dessicated coconut
- 2 tbsp rapeseed oil
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 2 tsp garam masala
- 1 tsp coriander seeds
- ½ tsp turmeric
- In a frying pan toast all of your spice mix ingredients, remove from the heat and place into a bowl.
- In a food processor blitz the onions, garlic, ginger, tomato puree and chillis.
- Add the oil to a frying pan, allow it to warm and then add your onion mixture allowing it to brown over a low heat.
- When the mixture starts to lose water add a pinch of salt (which will allow the onion to cook faster).
- When the mixture appears to be drying up to form a paste this is the time to add your toasted spice mix. Mix in well.
Store in the fridge for a week or freeze it for 3 months.
If you like a super hot curry be sure to add more chillis.
Serving Size Makes approx 10 servings
Amount Per Serving
% Daily Value
Total Fat 0.4 g
Sugars 0.1 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.