I like to keep a few different curry pastes in my fridge and freezer for adding to any mixture of meat, fish, legumes or veggies. The authentic flavour of freshly made curry pastes will encourage you to never buy them in a jar again! Not to mention the powerhouse of antioxidants, immune boosters, decongestants, digestive stimulants and anti-inflammatories that are found in herbs and spices like garlic, turmeric, ginger, cinnamon, onion and chilli. The thing is, curry paste making is so much more fun with a few friends over! So here's how to host a spice/curry paste making day.
: : Invite any of your food loving friends
: : Ask each attendee to bring the ingredients to make 1-2 (or more) different blends or pastes
: : Everyone bring a few jars or snap lock pastic bags for taking a sample of each blend home
: : Ensure you have enough bench space, knives, blenders, chopping boards, mortar and pestles etc
: : Have a few treats like fresh mango and coconut smoothies or lemongrass tea to offer everyone
: : Enjoy the AMAZING aroma that fills your house (and probably the whole street).
: : Divide up the pastes and blends at the end of the day so everyone gets to take home a little of each others creations.
: : Go home and cook something spicy and healing with your fresh curry paste!
The beauty of doing it like this is that you get more pastes done. You also get new ideas and recipes. We ended up with an Italian dried herb blend, garam masala, Thai yellow and green curry pastes, Penang curry paste, Rogan Josh and harissa. There are many recipe books and websites devoted to different curry pastes and spice blends. Get inventive! By the way, it's never to early for your little one to start eating curry. The earlier they are introduced to Worldly flavours, the more likely they are to develop a palate for them for life. Here's an example of how I'm using the pastes. Even mixed an egg through this for Elijah's dinner tonight.
Yellow Curry Pumpkin Soup
3 double handfuls of diced Pumpkin
1 double handful of diced Potato
3 Celery Sticks
1 tsp coconut oil
400ml Tin of Coconut Milk
2 Tbs Yellow Curry Paste
Water to cover
Fresh Coriander to top.
Chop the celery sticks and leek quite small and fry in coconut oil in a heavy based pan for a few minutes until soft. Add all other ingredients. Cover and allow to simmer for about 40 minutes until pumpkin and potato are soft. Blend to a smooth soup. Top with freshly chopped coriander.
Add leek and celery and chop on speed 8 for 3 seconds. Add coconut oil and cook on 100 for 3.5 minutes speed 1.
Add all other ingredients and cook on 100 for 30 minutes on reverse, gentle speed.
Check pumpkin and potato are soft.
Blend on speed 8-9 for 15 seconds.
Photos very kindly and fabulously taken by Matty and Soph of Our Two Boots. Thanks guys!!