Korma paste

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings:

Ingredients

2 teaspoons of cumin seeds
1 teaspoon of coriander seeds
2 cloves of garlic
5cm piece of ginger
1 teaspoon of garam masala
½ a teaspoon of sea salt
2 tablespoons of olive oil
1 tablespoon of tomato purée
2 fresh green chillies
3 tablespoons of desiccated coconut
2 tablespoons of ground almonds
½ a bunch of fresh coriander (15g)
Juice of ½ a lemon

Metric

Cooking Mode

Instructions

Toast 2 teaspoons of cumin seeds and 1 teaspoon of coriander seeds in a dry frying pan for 2 minutes, then tip into a food processor. Peel and add 2 cloves of garlic and a 5cm piece of ginger, along with 1 teaspoon of garam masala, ½ a teaspoon of sea salt, 2 tablespoons of olive oil, 1 tablespoon of tomato purée, 2 fresh green chillies, 3 tablespoons of desiccated coconut, 2 tablespoons of ground almonds and ½ a bunch of fresh coriander (15g). Squeeze in the juice of ½ a lemon and blitz to a paste.

Notes & Tips

Once you’ve created your delicious homemade korma paste, you can use it to add depth and flavor to a variety of dishes. Try using it as a marinade for chicken, mix it into a creamy cashew sauce for a vegan option, or toss it with roasted vegetables for an easy and flavorful side dish. The possibilities are endless! One of the great things about making your own korma paste is that you can customize it to your taste preferences. If you like things spicy, add more chillies. If you prefer a milder flavor, omit the chillies and reduce the amount of garam masala. Another benefit of making your own paste is that you know exactly what’s in it. No more mystery ingredients or preservatives! Plus, it’s a great way to use up any leftover herbs or spices you have in your pantry. So next time you’re craving a creamy and aromatic korma dish, give this recipe a try and see just how easy and delicious homemade korma paste can be.