Kasoundi Paste

by

Tenina Holder

POSTED October 29, 2019 (LAST UPDATED September 24, 2021)

Serves

8

Total Time

1hrs 10mins

Calories

139

The curry paste to end all curry pastes. Not too spicy and good in sooo many ways. It has become an essential in my fridge. Kasoundi!

recipe-image

    INGREDIENTS


  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Black mustard seeds icon
    Black mustard seeds

    1 tablespoon (about 15 g)

  • Ground cumin icon
    Ground cumin

    2 tablespoons (about 13 g)

  • Chili powder icon
    Chili powder

    2 tablespoons (about 16 g)

  • Fresh turmeric icon
    Fresh turmeric

    20 g (about 3 ⅝ tablespoons)

  • Ginger icon
    Ginger

    30 g (about ¼ cup)

  • Garlic clove icon
    Garlic clove

    5 (about 30 g)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Canned diced tomatoes icon
    Canned diced tomatoes

    800 g (about 3 ¼ cups)

  • Malt vinegar icon
    Malt vinegar

    120 g (about ½ cup)

  • Coconut sugar icon
    Coconut sugar

    60 g (about ¼ cup)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6 g)

    METHOD


  • 1. Add extra virgin olive oil to a clean frying pan
  • 2. Heat in frying pan
  • 3. Add black mustard seeds, ground cumin and chili powder to the frying pan
  • 4. Toast in frying pan and let cool
  • 5. Transfer content of frying pan to TM5 bowl
  • 6. Blend - approx 5 sec, speed 8
  • 7. Then add fresh turmeric, ginger and garlic clove to the TM5 bowl
  • 8. Chop - approx 5 sec, speed 7
  • 9. Scrape down sides of TM5 bowl
  • 10. Sauté - approx 5 min, Varoma, speed 1
  • 11. Then add fresh chili, canned diced tomatoes, malt vinegar, coconut sugar and sea salt to the TM5 bowl
  • 12. Cook - approx 1 hr, 100°C, speed 1
  • 13. Set aside and let cool
  • 14. Sterilize a clean jar
  • 15. Transfer content of TM5 bowl to jar
  • 16. Refrigerate in fridge

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