clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Ariel view of Korma Curry Paste

Korma Curry Paste

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 250 ml (1 cup) 1x


Do you have what it takes to make korma curry paste from scratch? Making korma curry paste is easy. You’ll need cumin and coriander seeds, cardamom pods, garam masala and ground turmeric.You’ll also need coriander springs, desiccated coconut, cashew nuts, green chillies, tomato puree, fresh ginger and garlic. Have fun!



  • 15ml (1 tbsp) cumin seeds
  • 15ml (1 tbsp) coriander seeds
  • 10 cardamom pods, seeds only
  • 30ml (2 tbsp) vegetable oil
  • 4 cloves garlic, peeled
  • 5cm (2in) fresh ginger, peeled
  • 30ml (2 tbsp) concentrated tomato puree
  • 2 green chillies, washed and topped
  • 60g (2 oz) cashew nuts
  • 8 coriander sprigs
  • 45ml (3 tbsp) desiccated coconut
  • 15ml (1 tbsp) garam masala
  • 5ml (1 tsp) ground turmeric


  1. Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
  2. Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
  3. Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job. 
  4. Proceed to use the korma curry paste as you would the shop-bought version.


  • The stated quantity is enough to serve 8 people once you add other liquids such as yogurt and cream.
  • Category: Side
  • Cuisine: Indian


  • Serving Size: 1 serving
  • Calories: 143
  • Sugar: 1.6 g
  • Sodium: 24 mg
  • Fat: 14.2 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 8.6 g
  • Fiber: 2.5 g
  • Protein: 2.4 g