October 10, 2018
Condiments, Indian, Easy/Beginner Cooking,
No-Cook, Quick Meals, Food Processor, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Spicy more
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"From one of our national supermarkets free monthly magazine June 2018. NOTE makes 2/3 cup"
Heat a dry frying pan over medium heat and cumin, coriander and fennel seeds and pepercorns and cook for 1 to 2 minutes until fragrant and transfer to a small food processor and let cool for 5 minutes.
Process until finely ground and then add garlic and ginger and process to a paste and then add remaining ingredients and process until smooth.
TIP - this a milder curry paste, but still packed with flavour. If you's prefer it spicier, leave seeds in the chillies or increase the chilli powder to 1 teaspoon.
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