Homemade Curry Paste – Anti-Inflammatory and Hormone Balancing
This recipe is full of antioxidant, anti-inflammatory properties as well as anti-microbial properties. Those who have IBD or IBS – should avoid onion and garlic. Read my previous blog for more information.
I am using raw turmeric for the first time (inspired from a Malaysian dish).
Galangal and lime leaf are used in Malaysian and Indonesian cuisines. However I love the flavor’s therefore using it to give the curry a twist.
This recipe also promotes metabolism and can aid weight loss. However. combined with a healthy eating habit.
- Red onion – 1 large
- Ginger – 2 inch
- Garlic – 4-5 cloves
- Turmeric, fresh – 1 inch
- Galangal, fresh – ½ inch
- Curry leaves – 10
- Lemongrass – 1 stick
- Cilantro leaves – ½ bunch
- Green chilies – 4
- Lime leaf, fresh – 2 (thinly sliced)
- Tomatoes – 4 large (slit bottom, put in boil water for 5 minutes and skin)
- Himalayan rock salt – 1 teaspoon
- Dried fenugreek leaves – 1 teaspoon
- Bragg organic sea kelp delight – 1 teaspoon
- Homemade garam masala – 2 teaspoon
- Water – ¼ cup
- Peel and roughly chop (big chunks) the onion and garlic cloves.
- Peel and roughly chop lemongrass, turmeric, galangal and ginger.
- Take stem out of the green chilies and cut in half.
- Core and skin steamed tomatoes. Deseed if you have swelling, kidney stones or joint inflammation.
- Wash and clean the cilantro leaves.
- In a pot add water and all of the fresh ingredients – onion, garlic, ginger, turmeric, galangal, lemongrass, green chilies, cilantro leaves and stems and tomatoes.
- Cook for 15-20 minutes. Let it cool for an hour.
- Add the lime leaves, dried fenugreek leaves, salt, sea kelp and homemade garam masala.
- Blitz in a high speed blender.
- Store in a glass jar for up to 2 weeks in a fridge.
- Use in curries, soups and stir fries.