Homemade korma paste – A mild curry paste made with almonds, coconut and spices. Quick and simple to make, ready in just 10 minutes, and full of flavour.
One of the things I’ve enjoyed since starting to cook more is playing around with flavour. I’ve always watched programs like Masterchef and felt extremely envious of anyone who is complemented on their flavours, I want to be that person. I don’t mind if my food looks a mess, or I’ve not used fancy techniques (although if I can achieve those too, all the better), the most important thing is that it tastes delicious.
To me, one of the obvious starting places for my experiments with flavour was curry paste. I’ve cooked homemade curry for years, but I’ve always used jars from the supermarket. I decided to start with korma paste as mild chicken and sweet potato curry is my one year old’s favourite dinner (he’s a pretty fussy eater, but you can hide all sort of vegetables in a curry and it’ll all disappear!). So, for the past few months I’ve been playing around with different combinations and quantities of spices until I found what I think is the perfect korma paste.
I’m always a bit worried about giving my recipes a traditional name, who am I to say that this is a “traditional” korma paste. However, I believe that this has all of the key basic ingredients (cumin, coriander, almonds, coconut) so I think I’m justified. Anyway, regardless of whether you would call this authentic or not, if you’re after a mild curry paste this tastes delicious.
Before I get on with the recipe, here a couple of pieces of recommended equipment for making the korma paste.
Pestle and Morter – Essential to grind the spices and pound the curry paste. I use this pestle and mortar from Andrew James as it’s larger than a lot of others on the market (so your ingredients don’t jump out!) and it’s really good value for money. I also think it’s looks nice too.
If you want to make life a bit easier then you may also want to use a spice grinder to grind the toasted spices. You’ll still need the pestle and mortar to pound all of the ingredients together, but a spice grinder will make light work of the bit that needs the most elbow grease. I use this grinder which is also great for freshly grated nutmeg and small batches of breadcrumbs.
You’ll also need a small frying pan to toast the spices.
Korma Paste has been linked up with…
* This is the estimated nutritional information per portion including the nutrition as a percentage of an adult’s reference intake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
** The cost per serving is correct at the time of publishing and updated every six months to keep it as accurate as possible. The actual cost per serving may vary according to where you shop and the quality of ingredients you choose.