Yellow Curry Paste

by Chef Shayna




Combine and toast in a pan cumin, cardamom, cayenne pepper, ground ginger, turmeric and curry powder. Set aside.


Saute onions til soft and translucent. Add in garlic and ginger. Cook completely. Blend with spices and ketchup. Add a little more oil if necessary.


Heat with coconut milk and simmer for 20 minutes.


ENJOY Curry with:

Bell Peppers, Sweet Peas, Spinach, Kale, Roasted Sweet Potatoes


Great sides:

Quinoa, Jasmine Rice, Brown Rice




 minutes prep




¼ t  Cumin

¼ t  Cardamom

½ t  Cayenne Pepper

½ t  ground Ginger

½ T  Turmeric

1 T  Curry Powder

2-3 T  Ginger, chopped

1  medium Onion

3-4  Garlic cloves, minced

2 T  Coconut Oil

1 T  Ketchup

1 can  Coconut Milk (12-15oz)