These delightful curry bombs are little bursts of flavor that will level up your next Thai or Indian dish. Taking just 30 minutes to make a whole batch, they are a wonderful combination of essential Indian and Thai spices that are sautéed together, pureed in a spice grinder, and then frozen in an ice cube tray. The idea is that they can easily be dropped into any stew, chili, or main dish that needs a little extra flavor!
The best part is that they can be made ahead of time, frozen, and stored for up to a month, making dinner in a pinch much more manageable!
- 2 tablespoons whole coriander seed
- 2 tablespoons whole cumin seed
- 2 tablespoons mustard seed (preferably black)
- 2 teaspoons black peppercorns
- Optional: 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons kosher salt
- 1/2 cup coconut oil
- 3 large onions (chopped)
- 1 tablespoon turmeric
- Cloves from half head garlic (smashed and peeled)
- 1 (4-inch) piece ginger (peeled and sliced into thin coins)
- 1/3 cup water
- 1/4 cup tomato paste
- Optional: 1 lime (juiced)
Gather the ingredients.
Toast the coriander, cumin, mustard, black pepper, red pepper, and salt in a dry skillet over medium high heat until they pop and smell toasted, about 3 minutes. Transfer to a bowl to cool.
Heat the coconut oil in the same pan over medium high heat and add the onions and turmeric. Cook uncovered, stirring occasionally until they are translucent and golden brown, about 10 minutes.
Put the toasted spices in a blender and blend to grind them.
Add the garlic cloves and ginger coins to the spices in the blender, pour in 1/3 cup water and pulse, scraping down the sides and adding more water to liquify, if needed, until the mixture is pureed. Now you have a slurry.
Pour the slurry into the onions and cook, stirring with a wooden spoon and scraping the bottom until it cooks and turns a deeper shade of brown - it will sputter and crackle - and much of the water evaporates and the mixture thickens, about 8 more minutes.
Add the tomato paste and cook, stirring until it darkens.
Divide the paste evenly among 8 silicone cupcake liners or freeze ice cube trays.
Use in desired recipe as a burst of flavor and enjoy!
- Freeze and store in an airtight container for up to a month.
How to Use
Chicken Coconut Curry
To use flavor bombs, add the frozen flavor bombs to a pan with 3/4 cup water and boil, stirring to melt it. Add a can of coconut milk. Add a pound of cubed chicken and cook until tender and cooked through, about 20 minutes. Taste and season with more salt if needed. Stir in a cup of plain full fat yogurt, and juice of half a lime, if you like and chopped fresh cilantro. Serve over rice with lime wedges on the side.
Vegetarian Cauliflower Curry
If you're looking for more of a vegetarian option, you can use the same technique with some handfuls of baby spinach, two (15-ounce) cans of cooked chickpeas, a bunch of mustard greens, or a head of cauliflower cut into florets.