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Vadouvan Paste

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vadouvan_crispVadouvan is a spice blend with South Indian and French influences, and the name means “sun-dried spices” in French. This fusion blend can be used just like a curry powder, or made into the iconic vadouvan paste, a rich blend of onion, shallots and aromatics.

Making vadouvan paste takes a little doing, but is worth the effort. Some some specialty shops sell the paste for $100 per pound! A little does go a long way, and the paste is a wonderful short-cut to add fully developed curry flavors into your dish in an instant. The flavor is bold and subtle at the same time, with a meaty base surrounded by an intricate spice melange. Proportions and methods for making vadouvan vary, we tried out several and liked this one best for its simplicity.
vadouvan

vadouvan paste

Try Vadouvan paste in our Vadouvan Vegetable Pie. Adapted from: Epicurious

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 2 Comments

  1. Phil says:

    By “1/4 cup garlic, finely chopped,” do you mean 1/4 cup of finely-chopped garlic? Similarly, it seems likely that by “1/4 cup ginger, grated,” you meant instead to specify 1/4 cup of grated ginger. Or is one to measure a quarter-cup of each, *then* chop or grate it?

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