Easy Indian Curry Paste

5 from 8 votes

Making this Indian curry paste is easy, foolproof and you will always have the most delicious results, guaranteed. To make a restaurant-style entree like butter tofu or dal makhani simply heat the spice paste with a bit of oil, let it cook for a few minutes, and add the tofu or lentils or seitan with water or stock.

Prep Time10

Total Time10

Course: Meal prep

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: uses (to serve four each time)

Calories: 124kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Blender

Ingredients

3 medium tomatoes (roughly chopped)
2 medium onions (or four shallots, roughly chopped)
2-inch knob ginger (roughly chopped)
8 cloves garlic
1-2 teaspoon cayenne (use less if sensitive to heat)
1-2 teaspoon paprika (optional, but gives great color to the curry paste)
1 teaspoon turmeric
2 tablespoon ground coriander
1 teaspoon ground cumin
¼ cup raw cashews (or pumpkin seeds if nut-free)
2 tablespoon garam masala

Optional ingredient:

4 dry shiitake mushrooms (or any dry mushrooms. You can also use fresh crimini or button or any other mushrooms. For dry mushrooms, soak 15 minutes in hot water. Drain before using)

US Customary - Metric

Instructions

Make the curry paste

Place all ingredients in the blender and blend into a very smooth paste without any added water.
Use or refrigerate/freeze.

Make a curry with the curry paste

Heat 1 teaspoon oil in a saucepan. Add half the curry paste and saute until it becomes a bit darker and very glossy. The paste should not taste raw.
Add any protein or quick-cooking vegetable, including tofu, vegan meat substitute, cooked lentils, boiled potatoes, zucchini or cauliflower to the saucepan with two cups water or vegetable stock. Add a tablespoon of kasoori methi if you didn't add any to the curry paste and salt to taste. Cook 10 minutes or until the curry is quite thick. Add more water if needed. Finish with a tablespoon of vegan butter for a smooth mouth-feel.

Notes

Nutrition information is for half the curry paste made by this recipe.
You can add a variety of proteins or vegetables to make a curry with the paste. Use tofu, as I did, or cooked lentils, vegan meat substitutes, or vegetables like potatoes, cauliflower, zucchini, etc. For vegetables that will take a while to tenderize, precook the veggies first--for instance, boil the potatoes before adding them to the curry.
Adding kasoori methi (dry fenugreek leaves) to the paste will make it a little more bitter. I like it and add it to make things easier, but if you'd rather just leave out the methi and add it later, when you are making a curry with the curry paste. At that time crush it between your palms as you add it to the pot. This will give you the pleasant finish without more bitterness.
Finish off your curry, when you cook it, with a tablespoon of butter for a smooth, creamy mouth-feel. This is optional but it adds a lovely flavor and I really recommend it.

Nutrition