VegetableBoosted Madras Curry Paste

Backstory:

This paste blends traditional Madras spices with the natural sweetness of bell peppers and a hint of fresh coriander, creating a multi-dimensional flavor profile that will elevate your dishes. Perfect for a quick weeknight meal!

Ingredients:

• 1 red bell pepper, roasted and peeled
• 1 green bell pepper, roasted and peeled
• 3-4 dried red chilies (adjust to your heat tolerance)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 4-5 cloves of garlic
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1 tablespoon tamarind paste (or a squeeze of lemon)
• 1 teaspoon turmeric powder
• 1/2 teaspoon black peppercorns
• 1 teaspoon salt (or to taste)
• Handful of fresh coriander (cilantro) leaves
• 2 tablespoons vegetable oil (for blending)

Cooking Instructions:

1. Prepare your Peppers: Roast the red and green bell peppers until the skin is charred. Let them cool, peel, and remove the seeds.
2. Toast the Spices: In a dry skillet over medium heat, toast the dried red chilies, cumin seeds, coriander seeds, and black peppercorns for about 2-3 minutes, stirring frequently until fragrant. This step enhances the flavors beautifully!
3. Pound the Paste: In your mortar and pestle, start by grinding the toasted spices to a fine powder.
4. Add Aromatics: Add the garlic and ginger to the spice mix and pound them into a smooth paste.
5. Incorporate Vegetables: Next, add the roasted bell peppers, fresh coriander, turmeric, tamarind paste, and salt into the mortar. Continue to pound until everything is well combined and you have a smooth, vibrant paste.
6. Add Oil: Drizzle in the vegetable oil, mixing it in to help with consistency.
7. Taste and Adjust: Give it a taste and adjust the salt or tamarind if needed.

Now you're ready to use this Masala right away! You can add it to your favorite proteins or veggies, simmered in coconut milk or water, to soften the flavors.

Flavor Profile:

This paste has a delightful balance of heat from the chilies, earthy undertones from the cumin and coriander, and a touch of sweetness from the roasted bell peppers. The fresh coriander adds brightness, while the tamarind gives it a tangy finish. It’s a flavor explosion that keeps on giving!

Let me know if you’d like any adjustments, or if you need suggestions for a dish to use this paste in!