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Small brown ceramic bowl filled with Indian Korma Curry Paste
Print Recipe

Korma Curry Paste Recipe

One of the world's most loved curry paste blends
Prep Time15 minutes
Cook Time1 minute
Total Time16 minutes

Ingredients

  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 4 green cardamom pods
  • 1/2 tsp ground turmeric, turmeric powder
  • 2 tbsp garam masala
  • 1 tsp red chili powder
  • 3 tbsp rapeseed or vegetable oil
  • 1 tbsp water
  • 3 garlic cloves, crushed
  • 2 ” fresh ginger, grated
  • 1 tbsp tomato paste
  • 2 tbsp desiccated coconut
  • 2 tbsp almond flour, or cashew nuts that have been soaked in water for 10 minutes

Instructions

  • Place cardamom pods, cumin and coriander seeds in a frying pan over low heat. Dry roast, stirring constantly for 30 seconds to 1 minute or until they start to release their aroma. Remove from heat. Leave to cool completely.
  • Transfer all seeds to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, almond flour or cashew nuts, oil and water and grind to a smooth paste.
  • Use immediately or store in the refrigerator for 3 - 4 days.