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Tikka Masala Curry Paste Recipe (low FODMAP, vegan)

Here's the recipe for my Tikka Masala curry paste - no blender or pestle and mortar required! This recipe makes enough paste for 4 meals and each of those 4 meals serves 2-3 people.
Keyword tikka masala curry paste
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 219kcal
Author Becky Excell

Ingredients

  • 4 tbsp of ginger paste
  • 2 tsp of chilli paste
  • 2 tbsp ground nut oil
  • 2 tsp of garlic-infused oil
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 2 tsp cayenne pepper
  • 2 tbsp smoked paprika
  • 2 tsp garam masala
  • 4 tbsp tomato puree
  • 1 tbsp desiccated coconut
  • 4 tbsp ground almonds

Instructions

  • Combine everything together in a small bowl.
  • Divide it into quarters and portion it out into tupperware and keep in the fridge or freezer. This should last around a month in the fridge or 3-6 months in the freezer.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 81mg | Fiber: 4g | Sugar: 3g