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Curried Carrot Paste

Author Izy

Ingredients

  • 1 tsp coconut or vegetable oil
  • 3 medium-small carrots , , coarsely grated
  • 3 cloves of garlic , , smashed + peeled
  • 2 shallots , , peeled + roughly chopped
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 small red chilli , , deseeded + roughly chopped
  • 200 ml (a scant cup) water
  • 1 vegetable stock cube , , crumbled
  • 1 tsp raw sugar or honey
  • a thumb-sized piece of ginger , , peeled + grated

Instructions

  • Heat the oil in a small pot on a medium heat, add the carrot, garlic, shallot, curry powder, turmeric, cumin, cinnamon and chilli. Stir until the carrot is well coated in the spices.
  • Add the water to the pot and bring the mixture to a boil. Turn down to simmer, stirring occasionally, until only a few tablespoons of liquid are left. Take off the heat. Stir in the vegetable stock cube, sugar/honey and ginger.
  • Blend into a smooth paste using a food processor, blender or - my preferred method - by pouring the mixture into a jug and blending with a hand blender.
  • Store in a clean, airtight jar in the fridge for up to 3 days (or in the freezer for up to 2 months).