Roughly Chopped Fresh Tomatoes: 2 lb (Or you can use One 15oz. can of diced tomatoes)
Olive oil, Coconut Oil or Butter: 2 Tbsp
Ground Coriander: 4 Tbsp
Red Chili Powder: 1 Tbsp
Black Pepper: 1 tbsp
Turmeric: 1 Tbsp
Salt: 2 Tbsp
Heat Oil over medium-high heat in a thick-bottomed pan.
Add Onion, Garlic, Ginger, and Tomatoes and cook until everything is lightly browned and most of the water is evaporated, should take just about 15-20 minutes.
Add dry Spices and mix.
Turn off the heat and let cool for at least 1 hour.
Now use your largest food processor or blender jar, to grind this mixture into a thin paste. You could also throw in a handful of fresh green chilly peppers at this time (which I do because I love my curries slightly hot!).
Store in your small meal prep container or freeze in muffin tins. Could be used for several months.
I detest: Poached eggs. Gloom. Cockroaches. Girl Meets Ape. Practical journals.
I like: Jalapenos. People. Wilderness. Smiles. Khaled Hosseini. Photographs. Potatoes. Rain. Sudoku.
I love: Reading, telling and listening to stories. The Book Thief. And certain people.