Paste : 1 1/2 teaspoons olive oil 1/4 teaspoon crushed red pepper 1 tablespoon dried minced garlic 1 1/2

tablespoons grated fresh gingerroot 1 large shallot, minced (about 1/3 cup) - onion 1 teaspoon turmeric 1 tsp of cumin 2 stalks of lemon grass, peeled and chopped 4 green cardamon pods 2 cinnamon sticks

In a food processor, puree the onions, garlic, ginger, chilli, turmuric, and cumin, cinnamon, lemon grass, green cardamon pods Slowly fry the pureed mixture gently in the olive oil until the oil seperates from the solids (15 mins) Curry : 1/2 cup vegetarian broth 1 can (14 ounces) lite coconut milk 1 tablespoon tamari (soy sauce) Grated Coconut