Korma Curry Paste

This is a full flavoured korma curry paste recipe.  Your usual take out can now be prepared easily at home.  Use it to make a lamb, chicken or perhaps a chickpea and vegetable korma and have them all asking for seconds!  I’ve also used a dollop added to soups like pumpkin to give a flavour boost.

You can easily freeze the paste from this or if you like it as much as I expect you will, you won't need to freeze it because you'll be making it again before the week is out!  Plus they say a good curry is better the next day so imagine the extra boost of flavour! Use this paste in a delicious chicken and vegetable curry.

Korma Curry Paste

Serving Size

approx. 500g (enough for 2 curries)

1 2 3 4 5

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Ingredients

• 3 teaspoon cumin, seeds
• 2 teaspoon coriander, seeds
• 4 garlic cloves, peeled
• 4cm ginger, peeled
• 2 green chillies, halved
• 170g ThermoFun Tomato Paste
• 60g coconut, desiccated
• 60g almond meal (option can make own prior)
• 1 sm bunch coriander, stems and leaves
• 2 teaspoon ThermoFun Garam Masala
• 2 teaspoon turmeric, ground
• 2 teaspoon paprika, sweet, ground
• ½ teaspoon cayenne pepper
• 1 teaspoon raw sugar
• 1 teaspoon salt
• 40g olive oil

Instructions

1. Place cumin and coriander seeds into TM bowl and roast 5 mins / Varoma / speed 1.
2. Grind seeds 20 sec / speed 9. Scrape down.
3. Add remaining ingredients and blend into a paste 20 sec / speed 6. Scrape down and repeat.
4. Paste can be kept refrigerated in a clean glass jar for up to 1 week. If using half the batch for a recipe, the remaining half can be frozen for use another time.

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