Berbere (spicy curry paste)

Serves: 1, Calories: 301, Fat: 3.7g

Ingredients:
1/2 tsp cumin, ground
1/2 tsp cardamom, ground
1/2 tsp black pepper, ground
1/2 tsp sea salt
1/4 tsp fenugreek seeds
1/2 tsp cloves, ground
1/4 tsp all spice, ground
1/4 tsp coriander seeds, ground
1/4 tsp cinnamon, ground
1/2 cup cayenne pepper
2 tbs paprika
4 garlic cloves, crushed
300 ml vegetable stock (variable)

Method:

In a large heavy-based pan place the garlic and 1 cup vegetable stock. Cook, stirring continuously. Add all the remaining ingredients and sufficient vegetable stock to make a paste and “fry” the spices for 3-4 minutes or until fragrant. Add extra vegetable stock if the mix becomes too dry. Store the paste in the refrigerator in a glass airtight container until required, not longer than one month.