Source : Heat The Oil In A Pan Over A Medium Heat And Cook The Spices And Parsley Stirring Constantly For 1 Minute To Infuse The Oilstir In The Sugar Salt Tom...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : August 13, 2023
Step:
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
Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water. Continue to cook, stirring, for a further 1 minute
Stir in the flour and cook stirring for a 1 minute more. When the oil separates from the paste it's done
Let cool then spoon into a small lidded container. Will keep in the fridge for a week
Makes 5 tablespoons. Use 1 tablespoon per person in your curry base
Ingredients
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)
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