Kasoundi Paste
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 10mins
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- Serves
- 8
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- Calories
- 140
The curry paste to end all curry pastes. Not too spicy and good in sooo many ways. It has become an essential in my fridge. Kasoundi!
Inspired by: https://tenina.com/recipes/kasoundirecipe updated 12 Jan 2022
Ingredients
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- Extra virgin olive oil
- 40 g
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- Black mustard seeds
- 1 tablespoon
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- Ground cumin
- 2 tablespoons
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- Chilli powder
- 2 tablespoons
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- Fresh turmeric
- 20 g
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- Ginger
- 30 g
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- Garlic clove
- 5
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- Fresh chilli
- 1
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- Canned diced tomatoes
- 800 g
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- Malt vinegar
- 120 g
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- Coconut sugar
- 60 g
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- Pink himalayan salt flakes
- 1 teaspoon
Tools
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Stove
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TM5
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Tm5 bowl
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Frying pan
Step preview
- Heat the oil in a frying pan
- Add black mustard seeds, ground cumin and chilli powder to the frying pan
- Toast in frying pan and let cool
- Place the slightly cooled mixture into the Thermomix bowl
- Blend with MC in place - 5 sec, speed 8
- Then add fresh turmeric, ginger and garlic clove to the TM5 bowl
- Chop with MC in place - 5 sec, speed 7
- Scrape down sides of TM5 bowl
- Sauté - 5 min, Varoma, speed 1
- Then add fresh chilli, canned diced tomatoes, malt vinegar, coconut sugar and pink Himalayan salt flakes to the TM5 bowl
- Cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid
- Set Kasoundi aside to cool slightly before pouring into hot sterilized jars
- This will keep in the fridge for up to 3 months