Piping Pot Curry · by Meeta Arora★ 5.0 (19)
How to Make Ginger Paste?
NUTRITION · PER SERVING10M COOK
CAL 37%·PRO 17%
CARBS 81G44% OF CAL
9G FIBER0G ADDED8G INTRINSIC64G OTHER8G TOTAL SUGAR
FAT 45G56% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, fragrant ginger paste made from fresh ginger and oil. Keeps for weeks and saves time when cooking Indian dishes.
componentindian⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 pound Fresh Ginger Root
- 3 tablespoon Oil (I used avocado oil, see notes)
- 1 teaspoon Salt (see notes )
At a glance
PER SERVING · TIME 10M
CAL 37%·PRO 17%
CARBS 81G44% OF CAL
9G FIBER0G ADDED8G INTRINSIC64G OTHER8G TOTAL SUGAR
FAT 45G56% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 2384mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1883mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.