MADRAS CURRY PASTE--VEGAN

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TODAY'S RECIPE: MADRAS CURRY PASTE--VEGAN

 

 

A while back there was some debate on our e-mail as to whether you

could make a curry without any curry powder. Well, curry is basically

a casserole of vegetables cooked in a masala, a combination of several

spices in a paste. Curry powder bought in a store is simply a mix of

spices, usually coriander, cumin, turmeric, and chilies. This recipe

makes a great paste that you can experiment with. The recipe makes a

fair amount, and you can store it in the fridge in an air-tight

container for a good period of time.

 

1 cup coriander--ground

1/2 cup cumin--ground

1 teaspoon black pepper--ground

2 tablespoons turmeric--ground

1 tablespoon black mustard seeds--ground

1 teaspoon dried red chilies--ground

12 cloves of garlic--peeled

1 two-inch piece of ginger root--peeled and chopped

1/4 cup cider vinegar

3/4 cup vegetable oil

 

In a blender, place all of the ingredients except the oil. Puree.

 

In a frying pan, heat the oil over medium heat. Add the puree and stir

constantly until the oil separates from the spices. This should take

about 5 to 6 minutes. Drain the oil and remove the paste from the

frying pan.

 

Allow the mixture to cool.

 

 

 

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