Description

Many curry recipes are simple purees, but this one roasts the aromatics and toasts the spices. While a bit more time-consuming, this extra step develops depth of flavor that you simply can’t get with dump and whirl. It’s worth the commitment. And bonus – it freezes well!

Ingredients

Scale

3 shallots
5 pieces of turmeric
3 heads of garlic
1 Tablespoon of olive oil (plus more to drizzle on aromatics)
Spice Blend:
- 2 Tablespoons ground coriander
- 2 Tablespoons ground cumin
- 1 Tablespoon red pepper flakes
- 1 teaspoon ground cardamom
- 1 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon clove
- 1/4 teaspoon allspice
3 Tablespoons lemongrass paste (a tube usually found with herbs in produce section)
1 1/2 teaspoons sea salt

Instructions

Preheat oven to 400^oF.

Wrap the aromatics, each in their own foil pouch, and place on a sheet pan to roast. (20 minutes for the turmeric; 1 hour for the shallots and garlic)

Shallots – peeled, placed in a foil pouch and drizzled with olive oil
Turmeric – well scrubbed, placed in a foil pouch and drizzled with olive oil
Garlic – loose outer “paper” removed, tops of each head trimmed, placed in a foil pouch and drizzled with olive oil

In a small sauté pan, heat one Tablespoon olive oil and add all the spices. Sauté, stirring, for about two minutes until the spices start to release their aroma. Transfer to the work bowl of a food processor.

Once the aromatics are cool enough to handle, transfer the shallots and turmeric to the bowl of a food processor. Squeeze the roasted garlic cloves into the processor, picking by hand any that linger behind. Discard the garlic “paper”.

Add the lemongrass paste and sea salt. Puree until desired consistency.

Transfer to airtight container and refrigerate or freeze.

Notes

This will last longer than if it were made with raw herbs or aromatics, and it also freezes well.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Sauce
Method: Blender/Processor
Cuisine: Indian

Keywords: turmeric, curry