Ingredients for Vindaloo Curry Paste
- Fresh Ginger
- Garlic
- Red Chilies
- Ground Coriander
- Cumin Seed
- Turmeric
- Ground Cardamom
- Ground Cinnamon
- Cloves
- Peppercorns
- Cider Vinegar
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How to Make Vindaloo Curry Paste
- Combine all ingredients in a food processor.
- Blend for 20-30 seconds, or until the paste is completely smooth. Scrape down the sides as needed.
- Transfer the paste to an airtight container.
- Refrigerate for up to two weeks or freeze for up to two months for longer storage.
- Use this flavorful paste in your favorite vindaloo curry recipes!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
85g
Fat
4g
Carbs
24g