Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the dried chillies into a bowl and soak in just-boiled water for 15 minutes until soft.
Tip the cumin and coriander seeds into a small pan and toast until fragrant. Put the chillies, salt and spices into a large food processor with the remaining ingredients and blitz until mostly smooth, but not puréed.
The paste will keep in an airtight jar, in the fridge, for a month – or portion into 2-3 tbsp measures in an ice-cube tray and freeze.