Warming Curry Pâté

Natalia Karoway

Cold winter days can prove to be a bit tough for a strict live foodie like me.  I fill my cooler days with pots of tea and foods that create warmth in the body, like the spices in this recipe. Garlic, ginger, turmeric, cayenne, onion and even sunflower seeds all play a role in creating the internal fire we need to stay warm.

Warming Curry Pâté

Makes 1½ cups


  • 2 small cloves of garlic
  • ½”x½” cube of fresh ginger, peeled
  • 1½ TB onion
  • 1/3 c. red bell pepper, chopped
  • 1/3 c. carrot, chopped
  • 2 TB olive oil
  • 1½ TB curry powder
  • 2 tsp honey
  • ½ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp salt
  • pinch of cayenne, or to taste - here’s where you can really turn on the heat
  • 1 c. sunflower seeds, soaked for 4 hours, drained and rinsed well
In a food processor use the “S” blade to chop the garlic and ginger. Scrape the sides of your processor with a spatula. Add all remaining ingredients except sunflower seeds. Pulse until veggies are chopped, but not puréed and spices are well combined. Scrape the sides of the processor once again. Add the sunflower seeds and process until the seeds are finely chopped and all ingredients are thoroughly blended. Serve at room temperature on flax crackers with a steaming cup of spicy chai tea.

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