Curry Paste

INGREDIENTS 1 tsp cayenne pepper • 1 tbsp smoked paprika • 2 tsp garam masala • 1 tsp coriander seeds • ½ tsp turmeric • 1 tsp cumin seeds • 2 tbsp ground almonds • 1 tbsp dessicated coconut • 3 red onions, chopped • 5cm ginger •2 garlic cloves • 2 tbsp tomato puree • 3 red chillies • 2 tbsp rapeseed oil • salt

METHOD In a frying pan over a low heat, toast the spices, ground almonds and coconut for a few mins until fragrant, then place in a bowl. Blitz the onions, ginger, garlic, tomato puree and chillies in a food processor. Warm the oil in the pan, add the onion mix and sweat over a low heat. When it starts to lose water, add a pinch of salt, and when it resembles a paste, add the spices and stir. Store in a jar in the fridge for up to two weeks or in the freezer for three months. I freeze it in ice cube trays so I can just defrost one portion at a time.