Vegetarian Curry Paste
A fragrant, plant-forward curry paste built on dried chilies, warming spices, citrus, and aromatic roots. This vegetarian curry paste delivers depth, heat, and brightness without the use of meat or seafood, relying instead on spices, herbs, and umami-rich botanicals. Balanced and versatile, it forms a robust foundation for curries, marinades, soups, and vegetable-forward dishes, offering complexity without heaviness.
- 20 min
- EASY
- 6
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 120 kcal Calories
- 3 g Protein
- 18 g Carbs
- 5 g Fat
- 4 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Chilis | 1/2 cup | 125 ml | Dried, small red |
| Peppers | 8 each | Dried New Mexico or Guajillo peppers, stemmed, cut into pieces | |
| Coriander seeds | 1 tbsp | 15 ml | |
| Cumin seeds | 1 tsp | 5 ml | |
| White peppercorns | 1/2 tsp | 2,5 ml | |
| Garlic cloves | 6 each | ||
| Shallots | 3 each | Thinly sliced | |
| Lemon | 2 tbsp | 30 ml | Thinly sliced |
| Galangal | 1 tbsp | 15 ml | Thinly sliced |
| Lime zest | 1 tsp | 5 ml | |
| Makrut lime leaves | 3 each | ||
| Cilantro root | 1 tbsp | 15 ml | Finely chopped |
| Kosher salt | 1 tsp | 5 ml | |
Method
- Soak dried chilis in hot water for 15 minutes, then drain.
- In a small skillet, toast coriander seeds, cumin seeds, and white peppercorns over medium heat until fragrant, about 5 minutes. Cool, then grind to a fine powder.
- In a blender, combine soaked chilis, spice mixture, and remaining ingredients. Purée for 3–5 minutes until smooth, adding up to ¼ cup water if needed to facilitate blending.
