Ingredients for Korma Paste Jamie Oliver
- 1 teaspoon cumin seeds
- Coriander Seed
- Garlic Cloves
- Fresh Ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garam masala
- Sea Salt
- Peanut Oil
- Tomato Paste
- 1/4 cup chopped green chilies (adjust to your spice preference)
- Unsweetened Dried Shredded Coconut
- Almond Flour
- Fresh Cilantro
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How to Make Korma Paste Jamie Oliver
- Heat a frying pan over medium-high heat. Add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds.
- Toast the seeds for 2-3 minutes, or until golden brown and fragrant, stirring frequently to prevent burning.
- Remove the pan from the heat and let the seeds cool slightly.
- Using a mortar and pestle, grind the toasted spices until you achieve a fine powder. Alternatively, use a food processor for a quicker method.
- Add the ground spices to a food processor. Add 2 cloves garlic (minced), 1 inch ginger (grated), 1/2 cup chopped cilantro, 1/4 cup chopped green chilies (adjust to your spice preference), 1/4 cup water, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon garam masala, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon salt.
- Process until a smooth paste forms, adding a little more water if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
57g
Fat
77g
Carbs
12g
