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Ingredients
Everyday Indian curry paste
- 30 g cumin seeds
- 2 - 3 dried bay leaves
- 30 g coriander seeds
- 1 tsp whole cloves
- 12 cardamom pods (black)
- ½ cinnamon quill
- ¼ tsp black peppercorns
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground ginger
- 2 tsp ground turmeric
- 5 brown onions (approx. 700 g), cut into quarters
- 2 fresh long green chillies, trimmed and cut into halves (optional)
- 1 tbsp garlic paste (see Tips)
- 1 tbsp ginger paste (see Tips)
- 40 g ghee (see Tips)
- 40 g canola oil
- 30 fresh curry leaves
- 800 g canned whole tomatoes
- 1 tbsp brown sugar
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp sea salt
Rajma (kidney bean curry)
- 30 g canola oil
- 3 brown onions (approx. 450 g), cut into quarters
- 1 tsp ginger paste (see Tips)
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garam masala (see Tips)
- 125 g Greek-style natural yoghurt
- 800 g canned kidney beans, rinsed and drained (approx. 500 g after draining)
- Nutrition
- per 1 portion
- Calories
- 1371.8 kJ / 326.5 kcal
- Protein
- 12.9 g
- Carbohydrates
- 28.3 g
- Fat
- 15.3 g
- Saturated Fat
- 3.7 g
- Fibre
- 13.4 g
- Sodium
- 1406.9 mg
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