Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free

• 4 tbsp oil
• 1 tsp ground coriander
• 3/4 tsp ground turmeric
• 3/4 tsp ground cumin
• 3/4 tsp garlic powder
• 3/4 tsp ground ginger
• 1/4 tsp fennel seeds, ground
• 1/4 tsp cardamom seeds, ground
• 1/4 tsp black mustard seeds, ground
• 1/4 tsp dried parsley
• 1 1/4 tsp sugar
• 1 tsp salt
• 1 1/2 tsp tomato paste / puree
• 3/4 tsp apple cider vinegar
• 1/2 tsp coconut cream
• 1/4 tsp lemon juice
• 5 tbsp hot water
• 2 tsp gram / chickpea flour (besan)

1. Heat the oil in a pan over a medium heat and cook the spices and parsley, stirring constantly for 1 minute to infuse the oil
2. Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water.
3. Continue to cook, stirring, for a further 1 minute
4. Stir in the flour and cook stirring for a 1 minute more.
5. When the oil separates from the paste it's done
6. Let cool then spoon into a small lidded container.
7. Will keep in the fridge for a week
8. Makes 5 tablespoons.
9. Use 1 tablespoon per person in your curry base

oil, ground coriander, ground turmeric, ground cumin, garlic, ground ginger, fennel seeds, cardamom seeds, black mustard seeds, parsley, sugar, salt, tomato paste puree, apple cider vinegar, coconut cream, lemon juice, water, flour

Taken from cookpad.com/us/recipes/339947-vickys-homemade-balti-curry-paste-gluten-dairy-egg-soy-free (may not work)