Kasoundi Paste
Serves
8
Total Time
1hrs 10mins
Calories
140
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!
- Extra virgin olive oil40 g
- Black mustard seeds1 tablespoon
- Ground cumin2 tablespoons
- Chilli powder2 tablespoons
- Fresh turmeric20 g
- Ginger30 g
- Garlic clove5
- Fresh chilli1
- Canned diced tomatoes800 g
- Malt vinegar120 g
- Coconut sugar60 g
- Pink himalayan salt flakes1 teaspoon
Ingredients
- 1. Heat the oil in a frying pan
- 2. Add black mustard seeds, ground cumin and chilli powder to the frying pan
- 3. Toast in frying pan and let cool
- 4. Place the slightly cooled mixture into the Thermomix bowl
- 5. Blend with MC in place - 5 sec, speed 8
- 6. Then add fresh turmeric, ginger and garlic clove to the TM5 bowl
- 7. Chop with MC in place - 5 sec, speed 7
- 8. Scrape down sides of TM5 bowl
- 9. Sauté - 5 min, Varoma, speed 1
- 10. Then add fresh chilli, canned diced tomatoes, malt vinegar, coconut sugar and pink Himalayan salt flakes to the TM5 bowl
- 11. Cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid
- 12. Set Kasoundi aside to cool slightly before pouring into hot sterilized jars
- 13. This will keep in the fridge for up to 3 months
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
