Homemade Curry Paste – Anti-Inflammatory and Hormone Balancing

Homemade Curry Paste – Anti-Inflammatory and Hormone Balancing

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.

Homemade Curry Paste – Anti-Inflammatory and Hormone Balancing
A delicious all purpose curry recipe for health and wellbeing
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  1. Red onion – 1 large
  2. Ginger – 2 inch
  3. Garlic – 4-5 cloves
  4. Turmeric, fresh – 1 inch
  5. Galangal, fresh – ½ inch
  6. Curry leaves – 10
  7. Lemongrass – 1 stick
  8. Cilantro leaves – ½ bunch
  9. Green chilies – 4
  10. Lime leaf, fresh – 2 (thinly sliced)
  11. Tomatoes – 4 large (slit bottom, put in boil water for 5 minutes and skin)
  12. Himalayan rock salt – 1 teaspoon
  13. Dried fenugreek leaves – 1 teaspoon
  14. Bragg organic sea kelp delight – 1 teaspoon
  15. Homemade garam masala – 2 teaspoon
  16. Water – ¼ cup
  1. Peel and roughly chop (big chunks) the onion and garlic cloves.
  2. Peel and roughly chop lemongrass, turmeric, galangal and ginger.
  3. Take stem out of the green chilies and cut in half.
  4. Core and skin steamed tomatoes. Deseed if you have swelling, kidney stones or joint inflammation.
  5. Wash and clean the cilantro leaves.
  6. 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.
  7. Cook for 15-20 minutes. Let it cool for an hour.
  8. Add the lime leaves, dried fenugreek leaves, salt, sea kelp and homemade garam masala.
  9. Blitz in a high speed blender.
  10. Store in a glass jar for up to 2 weeks in a fridge.
  11. Use in curries, soups and stir fries.
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