Korma Curry Paste

PROS

This Korma Curry Paste is easy to make and can be used as a base for various curry dishes.

It is full of flavor and spice which can satisfy the palate of any curry lover.

CONS

Some of the ingredients like grapeseed oil, desiccated coconut, and ground almonds are high in calories and fat content.

Excessive consumption of spicy foods may also have a negative effect on some people’s digestive systems.

HEALTH & BENEFITS

This Korma Curry Paste recipe contains various spices and herbs that are loaded with health benefits. Garlic and ginger may help boost the immune system and reduce inflammation. Cumin seed and coriander seed may aid in digestion and improve heart health. Cayenne pepper is high in antioxidants and garam masala is known for its anti-inflammatory properties.

	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.	Begin by toasting the cumin and coriander seeds in a dry pan until fragrant and lightly browned.
2.	Add the toasted spices to a mortar and pestle and grind until finely crushed.
3.	In a food processor, add the crushed spices along with the garlic, ginger, cayenne pepper, garam masala, sea salt, grapeseed oil, tomato puree, green chilies, desiccated coconut, ground almonds, and chopped coriander. Blend until the mixture forms a smooth paste.
4.	Store the Korma Curry Paste in an airtight container, in the fridge for up to 2 weeks.

Spicy and fragrant Korma Curry Paste recipe

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