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–+ servings
campervan curry

Best Indian Curry Paste - 1 paste for 100 curry recipes

vanlifeeatsVanlife Eats
Vegan, Vegetarian
This simple curry paste recipe is perfect for campervan cooking. It is made with a few basic ingredients that can be easily stored and transported. The paste can be used to make a variety of Indian dishes, such as curries, stir-fries, and soups.
This recipe makes 4 batches of curry paste to be frozen and stored. Each batch is a per person measurement. ie. If you are making a curry for 2 people use 2 batches.
5 from 1 vote
10 Ingredients or less - Leftovers - One-pan - Prep ahead - Quick cook
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Prep Time 5 minutes
Cook Time 10 minutes
Course Dips / Sauces
Servings 4 Batches (per person)
Diet Vegan, Vegetarian

Equipment

  • 1 Skillet Pan
  • 1 Blender Optional. We use our Zyliss Easy Pull
  • 1 Large Ice Cube Container Or small containers to batch freeze

Ingredients
  

  • 2 Red Onion Medium
  • 4 tbsp Passata Medium
  • 2 Garlic Clove
  • 1 tsp Fresh Ginger
  • 1 tsp Turmeric
  • 2 tsp Red Chilli Powder
  • 1 tbsp Cumin Powder
  • 2 tbsp Oil Any of your choice
  • 2 tbsp Corriander Powder

Instructions
 

Prep

  • Finely chop your red onion. The finer you can chop the better. Alternatively this can be pureed or blitzed in a blender. We use our Zyliss easy pull.
  • Finely chop your tomatoes. As above, the finer the better and use the blender if preffered.
  • Combine and finely chop the garlic and ginger. Use a splash of water to blend/chop/mash into a paste.

Method

  • Add a splash of oil of your choice to a good quality pan. (not a cheap thin based pan!) We like to use Ghee. Heat to a medium heat.
  • Add the onion paste along with the ginger and garlic paste. Mix well for about 3-4 minutes until it starts to lightly brown.
  • Add 1 tbsp of corriander powder, 1/2 tbsp cumin powder, 1/2 tsp tummeric powder and 1 tsp of red chilli powder. Mix well and cook for about 1 minute and add a splash of water to loosen it up.
  • Add the 2 tbsp of passata and give everything a good mix and cook for 5 minutes until the mixture thickens.
  • Take off the pan and make sure the paste cools thoroughly before decanting into large ice cube containers and then frozen.
  • Use a base for just about any type of curry you choose.

Video

Nutrition

Calories: 110kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 27mgPotassium: 249mgFiber: 3gSugar: 3gVitamin A: 398IUVitamin C: 7mgCalcium: 54mgIron: 2mg
Keyword Curry, Paste
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