Ingredients for Korma Curry Paste
- 1 teaspoon cumin seeds
- Coriander Seed
- Garlic Cloves
- 1 inch piece ginger, peeled and roughly chopped
- Cayenne Pepper
- 1 teaspoon garam masala
- Sea Salt
- Grapeseed Oil
- Tomato Puree
- 2-3 green chilies, roughly chopped (adjust to taste)
- Desiccated Coconut
- Ground Almonds
- Fresh Coriander
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How to Make Korma Curry Paste
- Heat a medium-sized skillet over medium heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds. Dry fry, stirring frequently, until fragrant and lightly browned (about 1-2 minutes). Remove from heat and set aside to cool slightly.
- Combine all ingredients (including the toasted cumin and coriander seeds) in a food processor. Process until a smooth paste forms, scraping down the sides as needed. Alternatively, use a mortar and pestle for a more rustic texture.
- Transfer the korma paste to an airtight container and store in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
48g
Fat
35g
Carbs
8g
