Kasoundi Paste

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    141

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!

Inspired by: https://tenina.com/recipes/kasoundi

recipe updated 25 Oct 2019

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml (3 tbsp)
  • Black mustard seeds icon
    Black mustard seeds
    1 tbsp (15g)
  • Ground cumin icon
    Ground cumin
    2 tbsp (12g)
  • Chilli powder icon
    Chilli powder
    2 tbsp (16g)
  • Fresh turmeric icon
    Fresh turmeric
    20g (about 3¾ tbsp)
  • Ginger icon
    Ginger
    30g (about 5½ tbsp)
  • Garlic clove icon
    Garlic clove
    5
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    800g (about 3¼ cups)
  • Malt vinegar icon
    Malt vinegar
    120ml (½ cup)
  • Coconut sugar icon
    Coconut sugar
    60g (about 4¾ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (6g)

Tools

  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Jar
  • kCook icon Frying pan

Step preview

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