Korma Curry Paste

Name: Korma Curry Paste
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 cup
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon coriander seed; 2 garlic cloves, peeled and sliced; 4 cm piece ginger, peeled and finely grated; 1/2 teaspoon cayenne pepper; 1 teaspoon garam masala; 1/2 teaspoon sea salt; 2 tablespoons grapeseed oil; 1 tablespoon tomato puree; 2 green chilies, seeded and finely sliced; 3 tablespoons desiccated coconut; 2 tablespoons ground almonds; 1 small bunch fresh coriander, stalks and leaves chopped (cilantro)

(1)

Recipe by Rhiannon and Matt

Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.

READY IN: 12mins

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons cumin seeds
1

teaspoon coriander seed
2

garlic cloves, peeled and sliced
4

cm piece ginger, peeled and finely grated
¹⁄₂

teaspoon cayenne pepper
1

teaspoon garam masala
¹⁄₂

teaspoon sea salt
2

tablespoons grapeseed oil
1

tablespoon tomato puree
2

green chilies, seeded and finely sliced
3

tablespoons desiccated coconut
2

tablespoons ground almonds
1

small bunch fresh coriander, stalks and leaves chopped (cilantro)

DIRECTIONS

Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

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