thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
0min
Portion
1 portion(s)
Level
easy

Ingredients

  • 1 tbsp cumin seeds, whole
  • 55 g raw cashews
  • 5 g fresh coriander leaves (approx 1/4c)
  • 60 g tomato paste
  • 2 cloves garlic
  • 2 tbsp Deciccated Coconut
  • 1 tbsp Garam Masala (Everyday Cookbook)
  • 2-3 cm piece fresh ginger
  • 2 tsp Ground Coriander
  • 2 tsp sweet paprika
  • 2 tsp turmeric
  • 60 g vegetable oil

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

  1. Toast cumin seeds in a frying pan over a medium heat for 1-2 mins until aromatic. 

  2. Place toasted cumin seeds, cashews, fresh coriander, tomato paste, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric into TM bowl and blend 20 secs/sp5.  Scrape and blend again 10 secs/sp5

  3. Add vegetable oil and blend on sp4-6 until a smooth paste forms, scraping when needed.  This can take 20-60 seconds.

Tip

See recipe for Spicy Cauliflower and Leek Soup using this paste

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Korma Curry Paste

Print:

Comments

  • 7. July 2018 - 18:43
    5.0

    Very nice paste and easy to make, I think next time I would add a bit of chilly. Thanks for sharing.

  • 7. May 2018 - 15:07

    Smells divine! I didn't have fresh ginger so I dry fried 1 and a half tspns of dried ginger with the cumin seeds. I also didn't have coriander leaves, so just added an extra tspn of dried coriander. I think it'll be a keeper. Thanks for sharing.

  • 5. April 2018 - 16:02

    How much does the receipe yeild?

  • 25. September 2017 - 14:02

    Has anyone left out the corriander leaves? If so is it still yummy? I don't have any but was thinking of making it. If I can avoid heading to the shops AGAIN it would be awesome Smile

  • 19. August 2017 - 08:44

    Is it possible to use olive oil instead?

  • 21. May 2017 - 17:11
    5.0

    Quick, easy, and sooo delicious! I sautéed onions, added 2tbsp korma paste, a can of coconut milk, simmer 3-5 mins then add 200gm of chopped haloumi cheese, 1 cup chopped roasted pumpkin and simmer (reverse blade) simmer about 3 mins. Serve with rice and wilted pak choi or spinach.

    Delicious Regards,


    Ange 

  • 3. February 2017 - 16:26
    5.0

    Absolutely delicious!!!!! I doubled it and it made about 500g (but i may have added way more corriander...) I made a beef korma by simply frying some carrots, then beef strips, adding about 4 tablespoons of the paste and a tin of coconut cream lite and simmering it down. Served with zucchini noodles, it was amazing!!! It will definetly be a staple in our house!

  • 16. July 2016 - 18:33
    4.0

    Delicious! Very mild, so I added some chopped fresh chilli to the curry. Will definately make it again

  • 2. June 2016 - 08:01
    4.0

    Nice. I used a couple of tablespoons in a pumpkin soup. 

  • 19. March 2016 - 10:29
    5.0

    Yum This has been added to my favourites! For those asking how to use it I added 2 heaped tablespoons to 500g diced meat with 1 tablespoon stock and either water or cream (about 1 cup) I added some ground almonds and a dash of chilli powder as well Really Yum!

Other users also liked

Show me similar recipes by: