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Korma curry paste recipe

Korma Paste

Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 84kcal


  • 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


  • 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!.
  • Once the spices are toasted, grind to a powder in a pestle and mortar.
  • 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.
  • 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.
  • Season with salt.


Calories: 84kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2.7mg | Calcium: 33mg | Iron: 1.3mg