Brilliant Base
Asian Paste
15 mins
Easy
12 Servings
Our second Brilliant Base for our Curry Club month comes in the form of this amazing pungent paste that can used as a marinade on meats, to add more flavour to a dish or in many other ways as we'll see in future.
Brilliant Bases Used In This Recipe
About This Recipe
Our second Brilliant Base for our curry club comes in the form of this amazing pungent paste that can used as a marinade on meats, to add more flavour to a dish or in many other ways.
It may look heavy on oil, but in reality, you only use a little of this at a time, while the functional properties are through the roof: apple cider vinegar is good for upper digestive track issues and the spices are a potent blend of anti-inflammatory and anti-microbials. Turmeric, that anti-inflammatory powerhouse, is given that kick start it needs by the addition of black pepper.
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Ingredients
175g/6oz onions
100g/4oz coconut oil
100g/4oz garam masala/mild curry powder
60g/2oz apple cider vinegar
60g/2oz light muscovado sugar
5tsp garlic
2tsp ground ginger
2tsp turmeric
2tsp ground coriander
2tsp cumin
2tsp ground cardamom
2tsp onion seeds
1tsp mustard powder
1tsp ground cloves
1tsp fenugreek seeds
1tsp cayenne/chilli powder
1tsp cinnamon
1tsp black pepper
1tsp mace
1tsp nutmeg
Nutrition Per Serving
Calories
246
Fats
17G
Carbs
24G
Protein
5G
Method
Warm the oil in pan
Add the onions/shallots and garlic, gently cook until soft and almost pureed
Add the spices cook out for 3-5 mins
Add the sugar and vinegar
Reduce to a thick paste
Chill and keep in fridge until required