Madras Curry Paste

Preparation

1. Mix all ingredients well.
2. can be stored in the fridge for 1-2 weeks or frozen

Notes

Ingredients

• 8 tbsp madras curry powder
• 4 tbsp garam masala
• 8 tbsp garlic-ginger paste
• 4 tbsp harissa paste
• 6 tbsp tomato purée
• 4 tbsp oil
• 2tbsp dried fenugreek leaves
• ½ tsp salt
• ½ tsp black pepper
• 1 lemon, juice only

Equipment

Nutritional Facts

• Serving size: 27.9g
• (4% / 5%)   Calories: 103kcal
• (15%)Total fat: 8.2g
• (5%)   Saturated fat: 1g
• (15%)   Unsaturated fat: 5.4g
•     Mono: 4.4g
•     Poly: 1g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (3%)Total carbohydrates: 9g
•   Starch: 0g
• (1%)   Sugars: 0.2g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (12%)   Fibre: 3.1g
• (3%)Protein: 1.5g
• Salts
• (7%)   Sodium: 145mg
• (5%)   Potassium: 171mg