Heading: Sauces Dressings & Dips
Food Type: Vegan
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
40 g Fresh ginger finely grated or processed
30 g Garlic clove finely grated or processed
20 g Fresh coriander with stems finely chopped
1 fresh hot green chilli
2 tbsp tomato puree
1 tsp turmeric ground
2 tbsp Veg oil
Spice Toast Mix
2 tsp cumin seeds
1 tsp brown mustard
1 tsp fenugreek seeds
1 tsp coriander seeds
Make the spice toast mix by adding them to a dry frying pan on a medium heat, dry fry for 2 to 3 mins tossing/moving it around or until then just start to colour & give off an aroma, then grind to a powder, either use a spice grinder, food processor or a pestle & mortar.
Combine with all the other ingredients by either using a food processor or if you have a fine grater (microplane type) grate the ginger & garlic then mix all together into a paste.
Suggestion & Tips
Use approx. 1 tbsp heaped (20g) of paste per portion if meat is 200g & veg 250g per portion for veg like onion, tomato & sweet pepper etc (not rice). Loose with a little water before adding to curry.