Kasoundi Paste

by

Tenina Holder

POSTED October 29, 2019 (LAST UPDATED January 12, 2022)

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!

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)

  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes

    1 teaspoon (about 6 g)

    METHOD


  • 1. Heat the oil in a frying pan
  • 2. Add black mustard seeds, ground cumin and chili 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 chili, 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

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