Green Curry Paste
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 large green chillies, seeded
1/2 yellow onion
2 garlic cloves
1/2 cup cilantro
salt
2 tbsp coconut oil
In a food processor blend all ingredients until a smooth paste. Then put in a dry clean jar for up to 3 weeks in the refrigerator. If you are not making a large amount of curry that you can freeze half of this in a freezable container.
I use this paste with cooked vegetables. You can use any of your favorite vegetables. This week I am making eggplant, zucchini, onions, and potatoes. Yummy! This can be served with vegetables over rice, as a veggie burrito,or by it self. Lots of great flavor and healthful foods.
See Indian Mixed Vegetable Curry Recipe.
As a wife, mom of four, and Certified Nutrition Counselor, I care about my impact on the food choices we make. Everything we eat has a profound effect on our bodies, the environment, and our future. We eat not just to satisfy hunger, but also to nourish and enrich our lives. Eating and buying clean resources keeps your body and the Earth healthy and thriving. Dedicated to educate on the Mind, Body, Spirit, and Food, looking at the whole body for that #OOLA life.
Saturday, September 29, 2012
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