Kasoundi Paste


Tenina Holder

Posted April 4, 2022 (Last updated April 4, 2022)



Total Time

1hrs 10mins



The curry paste to end all curry pastes. Not too spicy and good in sooo many ways. It has become an essential in my fridge. Kasoundi!


  • Extra virgin olive oil icon
    Extra virgin olive oil40 g
  • Black mustard seeds icon
    Black mustard seeds1 tablespoon
  • Ground cumin icon
    Ground cumin2 tablespoons
  • Chili powder icon
    Chili powder2 tablespoons
  • Fresh turmeric icon
    Fresh turmeric20 g
  • Ginger icon
    Ginger30 g
  • Garlic clove icon
    Garlic clove5
  • Fresh chili icon
    Fresh chili1
  • Canned diced tomatoes icon
    Canned diced tomatoes800 g
  • Malt vinegar icon
    Malt vinegar120 g
  • Coconut sugar icon
    Coconut sugar60 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon

  • 1. Heat the oil in a frying pan
  • 2. Add black mustard seeds, ground cumin and chili powder to the frying pan
  • 3. Toast in frying pan and let cool
  • 4. Place the slightly cooled mixture into the Thermomix bowl
  • 5. Blend with MC in place - 5 sec, speed 8
  • 6. Then add fresh turmeric, ginger and garlic clove to the TM5 bowl
  • 7. Chop with MC in place - 5 sec, speed 7
  • 8. Scrape down sides of TM5 bowl
  • 9. Sauté - 5 min, Varoma, speed 1
  • 10. Then add fresh chili, canned diced tomatoes, malt vinegar, coconut sugar and pink Himalayan salt flakes to the TM5 bowl
  • 11. Cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid
  • 12. Set Kasoundi aside to cool slightly before pouring into hot sterilized jars
  • 13. This will keep in the fridge for up to 3 months

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