Total Time
20mins
Prep 10 mins
Cook 10 mins

A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds

Ingredients Nutrition

Directions

  1. Peel the garlic and ginger.
  2. Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  3. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  4. When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
  5. Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.
Most Helpful

4 5

Delicious made as directed and a great intro for my DH and I into korma curries. This is quite mild for us as written, so I would definitely take the suggestion to add another chile or two next time and include the seeds. Thanks, Jubes! Made for ZWT8, team Diners, Winers, and Chives.