Spiced Curry Paste

Grind your own spices and you will never go back to store bought paste. The difference is not subtle. It is night and day. Your mortar and pestle was made for exactly this.

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes
• 3 cloves garlic
• 1 inch fresh ginger, peeled and chopped
• 1 small shallot, chopped
• 2 tablespoons coconut oil
• 1/2 teaspoon coarse salt

Instructions

1. Toast the cumin and coriander seeds in a dry pan for 1 minute until fragrant. Let cool.
2. Grind the toasted seeds in your mortar until they become a fine powder.
3. Add the chili flakes and turmeric, grind to combine.
4. Add the garlic, ginger, shallot, and salt. Grind into a smooth paste.
5. Add the coconut oil and grind until fully incorporated.
6. Use immediately or store in a sealed jar in the refrigerator for up to 5 days.

Use in: curries, marinades, roasted vegetables, or as a rub for chicken or fish.