To have a good play with my Kenwood Multi-Mill I decided to make a a curry sauce, grinding the spices, and blending the onion, garlic and ginger to make a paste.
If you don’t have a multi-mill you can grind the spices with a pestle and mortar and prepare the rest in a blend/food processor.
Coriander seeds – 1 tablespoon
Cumin Seeds – 1 tablespoon
Chilli Flakes – 1 teaspoon
Black peppercorns – 10
Red onion – 1 small (peeled & cut into 6)
Garlic – 4 cloves (peeled & halved)
Fresh ginger – 1 thumb length piece (peeled & sliced)
Olive oil – ½ tablespoon
Tinned tomatoes – 400g can
Equipment: Kenwood Chef with Multi-Mill, saucepan, wooden spoon
- Put the coriander, cumin, chilli flakes, and peppercorns into one of the glass containers and blitz until it become a fine powder. Put the lid on and set aside.
- In another container add the onion, garlic and ginger and blitz until pureed.
- Heat the pan on a medium-high heat and toast the spices.
- Add the puree and olive oil and cook out on a medium heat for a 5 minutes.
- Pour in the tomatoes, breaking them up with the wooden spoon.
- Simmer for 30 minutes or until desired consistency (add tomato puree to help it thicken up).
- Serve straight away, or pour into a suitable container and refrigerate/freeze for use later.