Korma Curry Paste
Unlock the rich, aromatic world of homemade Korma Curry Paste—a versatile and flavorful base for creating indulgent curry dishes right in your kitchen. This easy, 25-minute recipe combines warming spices like ground coriander, cumin, garam masala, and turmeric with the creaminess of yogurt and ground almonds for a paste that's both fragrant and luxuriously creamy. Fresh garlic, ginger, and a touch of smoked paprika elevate this classic blend, while a cinnamon stick infuses it with a hint of sweetness. Perfect for chicken, lamb, or vegetarian curries, this paste pairs beautifully with coconut milk or cream to create a luscious, restaurant-quality sauce. Make a batch ahead of time and store it in an airtight container for quick, flavorful weeknight meals. Garnish your finished dish with fresh cilantro for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 2 tablespoons Ground almonds
- 1 stick Cinnamon stick
- 2 tablespoons Tomato paste
- 2 tablespoons Plain yogurt
- 3 tablespoons Water
- 1 teaspoon Salt
- 1 tablespoon Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the vegetable oil in a medium skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground coriander, cumin, turmeric powder, garam masala, and smoked paprika. Stir continuously for 1-2 minutes to toast the spices and release their aroma.
Reduce the heat to low and mix in the ground almonds, tomato paste, and cinnamon stick, stirring well to combine.
Slowly stir in the plain yogurt and water to create a smooth paste. Simmer gently over low heat for 2-3 minutes, allowing the flavors to meld together.
Season the paste with salt and adjust to taste if needed.
Remove the cinnamon stick and let the paste cool slightly before transferring to an airtight container if not using immediately.
Use the korma curry paste as a base for your favorite curry dishes by adding it to sautéed vegetables, chicken, or lamb, along with coconut milk or cream for a luscious sauce.
Optional: Garnish your finished korma dish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
