Jalfrezi Curry Paste

• 2 garlic cloves, chopped
• 4 cm/1½ in piece of root ginger, peeled and chopped

Put the garlic and ginger in a mini food processor and process until a coarse paste forms. Add all of the remaining ingredients and process again, scraping down the side of the bowl as necessary, until blended.

If not using immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.