Sick of buying these oily, nasty jars of curry pastes from the supermarkets – once you make this 10-Minute Oil-Free Curry Paste you will never look back!

Nothing is better than the homemade stuff, not to mention way cheaper too!

You might mind this recipe:

Scary. At least a tiny bit scary. Because it’s curry paste and it seems intimidating to make from scratch and it also just looks intimidating. I mean… Not super friendly looking.

Exciting, though, because I love curry and I know you love curry (otherwise how would you put up with my billion and one curry recipes?), and as curry lovers, how exciting is it to think about us making delicious curry paste truly from scratch? It’s exciting.

Delicious. You guys, seriously, a good curry is a gift from heaven. Which is why we need to start with the paste and then expand from there into a full curry recipe. The bite of heat, the punch of color, the comforting, creamy texture of the coconut milk simmered to slow curry perfection … ugh. It’s almost just too much.♡

Let’s give this easy curry recipe a go!

Please do let me know how you found this 10-Minute Oil-Free Curry Paste recipe if you do try it and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes! ♡

Ingredients:

2 tablespoons of cumin seeds

2 tablespoons of coriander seeds

1 tablespoon of stir chili flakes

2 tablespoons of turmeric

10 cloves of garlic, finely grated or minced

2 tablespoons of tomato puree

The juice of one lemon

1/2 teaspoon of salt

2 tablespoons of grated fresh ginger

1 teaspoon of sugar

Method:

1. Heat a dry pan, then add both the cumin and coriander seeds. Toast them mixing them frequently so they don’t burn. Let them cool.

2. Using a pestle and a mortar crush the cooled spices with the chili flakes to a coarse powder. Try to break the seeds as much as you can.

3. Add the turmeric, garlic, ginger, tomato puree, lemon juice, salt, and sugar. Stir well together and your paste is ready.

4. Use straight away, or stir in the fridge in a sealed container for up to 2 weeks, or in the freezer for longer.

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