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: the teaspoon & the wave
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
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.
Add the cumin, mustard seeds and coriander seeds. Heat for another 2 minutes. Be careful not to burn them.
Add the tomato paste and stir. let this cook for about a minute.
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.
Let the tomato mixture cool before adding it to a high speed blender along with the maple syrup and drained cashews.
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.
Taste for salt.
enjoy!
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/tikka-masala-curry-paste/