Korma Paste

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.

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Korma curry  paste recipeOne 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.

Korma paste nutrition

Nutritional information per serving*

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.

Recommended Equipment

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

Active Time: 10 minutes

Total Time: 10 minutes

Makes enough paste for a curry that serves 6

Korma Paste


  • 2 cloves garlic
  • 1 inch cube fresh root ginger
  • 1 green chilli
  • ½ tsp cayenne pepper
  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • ½ tsp black peppercorns
  • 1 tsp cardamom seeds - if you can't get seeds, buy the cardamom pods and remove the seeds at home. You'll need about 20 cardamom pods to get 1 tsp of seeds.
  • ½ cinnamon stick
  • 2 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 2 tbsp tomato pureé
  • 2 tbsp groundnut oil
  • salt


  1. Heat a small frying pan and add the coriander seeds (2 tbsp), black peppercorns (½ tsp), cardamom seeds (1 tsp) and cinnamon stick (½ stick). Toast the spices on a gentle heat for about 1 minute and then add the cumin seeds (1 tbsp). Continue to cook until the spices are golden and you can smell their aroma (approximately 1 minute). Regularly shake the pan to make sure that the spices don't burn. - It's important that the spices don't burn as if they do your paste will have a bitter flavour - not what you're after!.
  2. Once the spices are toasted, grind to a powder in a pestle and mortar.
  3. Peel the garlic (2 cloves), deseed the green chilli, and remove the outside of the ginger (1 inch cube). Put them into the pestle and mortar and bash them for a minutes or so until they are squashed.
  4. Add the desiccated coconut (2 tbsp), ground almonds (2 tbsp), tomato pureé (2 tbsp), groundnut oil (2 tbsp) and cayenne pepper (½ tsp) and grind until you have a paste.
  5. Season with salt.

Korma Paste has been linked up with…

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Tasty Tuesdays on HonestMum.com

* 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.


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.


  1. Chicken Korma is my two older ones’ favourite dinner! I usually make it mid week because it is an easy dinner with ready-made paste. I will definitely try making your paste and will be pinning it now so I don’t forget. Can you freeze / keep the paste in a sterilised jar in the fridge?

    • Thanks for pinning 🙂

    • Oops, hit reply too soon!!

      I would have thought that the paste could be stored in the fridge, as other paste recipes often say they can, but I’ve always made it fresh so I couldn’t be certain.

      I hope you enjoy it.

  2. Great food styling by the way lovely! x

    • Thanks, I’m glad you liked it.

      I’ve been trying hard to learn more about it, I know I’ve got a lot more to learn but I feel like I’m making progress.

  3. This looks great. I’ve never made my own korma paste so really want to try it. Great recipe!

    • Thanks Ciara

      As with a lot of cooking I always assumed that it would be complicated and then found its actually really simple and I really enjoyed playing around with the different spices to find my favourite combination.

  4. What a great idea. I don’t like cooking with pre-made mixes so this is fab. Now really craving a curry! Thanks for linking to #CookBlogShare

    • Thanks Lucy. Homemade paste is so quick and simple to make I doubt I’ll go back to pre-made paste again. There’s also something very satisfying about crushing everything in the pestle and mortar, a great stress reliever.

      I hope you’re feeling better x

  5. I never seem to make time to make my own curry paste, you’ve inspired me to try. I imagine you could freeze it as Mel mentioned, maybe I need to make a batch.

    • Thanks Sarah, I’m glad I’ve inspired you.

      It’s a good idea to make a batch but you might need to split the ingredients when you put them in the pestle and mortar otherwise they’ll end up everywhere (I know from experience!!)

  6. This is perfect! I’m totally inspired to make a batch this week. Thanks for joining in with #recipeoftheweek

    • Thanks Emily. I’ve had that response from a few people which is so lovely to hear.

      I’ll be back for this week’s #recipeoftheweek in the next couple of days.

  7. Forwarding this to my husband who adores korma, thanks so much! Thanks too for linking up to #tastytuesdays x

    • Thanks Vicki, I hope he likes it.

      Just putting the finishing touches on a new post ready for tomorrow’s #TastyTuesdays

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