Homemade Easy Korma Curry Paste
An easy homemade curry paste that's mild in flavour to suit the whole family. A money-saving recipe that can be stored in the freezer and is perfect for a quick curry dinner any night of the week.
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Servings: 2 Curries
Calories: 389kcal
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion
- 3 cloves Garlic
- 1 2.5cm Piece of Fresh Ginger
- 30 g Ground Almonds
- 30 g Desiccated Coconut
- 1 tsp Lemon Juice
- 1.5 tsp Ground Coriander
- 2 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Cornflour, Cornstarch
- 1 tsp Chilli Powder, optional
- 2 tbsp Tomato Puree
- 1 tsp Salt
- 1 tbsp Sugar
- 3-4 tbsp Water
Instructions
- Heat the vegetable oil or ghee in a large pan over medium heat.
- Add roughly chopped onions and sauté until soft and golden, about 5-7 minutes.
- In a food processor, combine the sautéed onions, garlic cloves, and peeled, chopped fresh ginger and lemon juice. Blend until smooth.
- Add ground almonds, desiccated coconut, ground coriander, ground cumin, ground turmeric, garam masala, chilli powder, cornflour, tomato purée, sugar, salt and water to the food processor.
- Blend until the mixture forms a thick, smooth paste. Add more water if needed to adjust the consistency.
- Transfer the paste to an airtight container. Store in the fridge for up to 1 week, or freeze for up to 3 months.
- Use 3-4 tablespoons of the paste in your curry recipe. Fry the paste in oil for a minute to release the flavours before adding other ingredients.
Recipe Notes
- You can store the paste in an airtight container in the fridge for a week or portion it and freeze for 3 months.
- Ensure the paste is completely cool before storing.
Nutrition Estimate
Calories: 389kcal | Carbohydrates: 25g | Protein: 6g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1198mg | Potassium: 355mg | Fiber: 7g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 4mg