Vegetarian Ginger Garlic Paste with Turmeric
Making your own ginger garlic paste from scratch is one of those small kitchen habits that quietly transforms everything you cook. The addition of ground turmeric gives this batch a warm, golden hue and a subtle earthiness that store-bought versions almost never have. Fresh ginger and whole garlic cloves go straight into the food processor with a drizzle of olive oil, and within a couple of minutes you have a silky, fragrant paste that smells absolutely incredible. It's a completely plant-based staple built from nothing but whole, recognizable ingredients — no preservatives, no fillers, no surprises. The freezer cube trick is genuinely brilliant: just pop a cube into a hot pan whenever a recipe calls for it and you're already halfway to a deeply flavored base. Curries, stir-fries, marinades, roasted vegetables — this paste pulls serious weight across all of them. Once you have a jar of this in your fridge, you'll wonder how you ever cooked without it.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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