[adapted from Tastes Like Home by Cynthia Nelson]

INGREDIENTS

• 1 small onion
• 3 garlic cloves
• ¾ cup chopped fresh / frozen celery stalks with lots of leaves
• 2 (or more) dried bird’s eye chilli peppers
• 1 inch / 2,5 cm ginger root piece
• 1 tsp tomato purée
• 1 tbs ground garam masala
• 2 tbs mild / medium Madras curry powder
• 2 tbs water

EQUIPMENT

• food processor

METHOD

1. Combine all ingredients and blend in food processor.
2. If you make it earlier store in airtight container in the fridge.

NOTES

You can use this paste in “Egg Curry”, “Perfect Chicken Curry with Coconut Milk” or any other curry dish.

Cynthia, thank you for such a big help with roti and curry recipes :)

Celery stalks with leaves can be substituted with celery stalks only if you can’t find leafy ones. I’ve done it several times and curry was still delicious.

Use less or not chillis for children friendly version.