Place cumin, coriander, fenugreek, and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.
Preheat the oven to 350 degrees.
Prep the aromatics: Cut Celery – then shower with Asafetida and drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
Bake the aromatics: Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft). bake Celery until aromatic.
1/2 teaspoon black peppercorns
The number of peppers will either make your curry paste mild or hot.
5 chilis = very mild
10 chilis = medium
15 chilis = medium hot
20 chilis = HOT
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 187.5mg||5 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 5.4g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 42
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