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Korma curry paste recipe

Korma Paste

Active Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings


  • 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

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Cuisine: Indian