tikka masala curry paste
 
 
This curry paste is great to have on hand for a delicious addition to some vegetable, tofu, potatoes and some rice. Prepping all of the ingredients ahead of time will make this come together quickly.
Author:
Recipe type: sauce
Cuisine: indian
Ingredients
  • 8 cloves garlic, peeled
  • 1 small sweet onion, chopped
  • 2 medium tomatoes, cut into quarters
  • 1T tomato paste
  • ½c water
  • 1T coriander seeds
  • 4 whole pods cardamom
  • 1t yellow mustard seeds
  • 1t cumin seeds
  • 1T maple syrup
  • 1 fresh bay leaf
  • 1t sugar
  • 1 inch piece of ginger, peeled & chopped
  • 8 cloves
  • 1 inch piece of cinnamon
  • kosher salt
  • 1T coconut oil
  • ¼c raw cashews, soaked in water for 30 minutes (if allergic, use raw sunflower seeds)
Instructions
  1. Heat the coconut oil in a skillet over medium heat and add the cinnamon, cloves, cardamom and bay leaf. Watch closely as the cardamom will start to turn a golden brown-about 2-3 minutes.
  2. Add the cumin, mustard seeds and coriander seeds. Heat for another 2 minutes. Be careful not to burn them.
  3. Next add the chopped onion, garlic, ginger, sugar and about 1t kosher salt. Sauté until the onions are golden brown.
  4. Add the tomato paste and stir. let this cook for about a minute.
  5. Add the chopped tomatoes and ¼c of water, cover and let this simmer for 7 minutes. Lift the lid carefully and if the water has evaporated and 2T water and stir. Cover and simmer for an additional 5-6 minutes. The tomatoes should be soft and cooked through.
  6. Let the tomato mixture cool before adding it to a high speed blender along with the maple syrup and drained cashews.
  7. While blending, drizzle in 1-2T of water until the paste comes together and becomes smooth. Scrape down the sides and blend until everything is incorporated.
  8. Taste for salt.
  9. enjoy!
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/tikka-masala-curry-paste/