Homemade curry paste

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A delicious base of an Indian curry dish based on fresh ingredients




 Coarsely chop the onion, garlic, red pepper and peeled ginger. Add this with the rest of the ingredients in a food processor and grind fine. Add a little extra oil if needed to make the mixture smoother. You can also use an immersion blender to puree the mixture. Pour the mixture into jars and store tightly closed in the refrigerator for 2 to 3 weeks.

 Use 2 to 3 tablespoons of this curry paste as the basis for a curry dish to which you then add diced tomatoes and coconut milk or yogurt.

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Source: Leukerecepten by leukerecepten-nl.
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