Korma Quoorma Curry Paste - Mild
A mild blend of spices with coconut and a hint of roasted fennel.
Quoorma is the most famous Muglai dish influenced by Persian cuisine. It was adapted to Indian tastes with the addition of spices by the cooks of Indian royals.
All natural | Clean and no nasties | No artificial colour, flavour or preservative
Inspiration from an Indian kitchen
Sauté 1kg of your choice of protein or veggies in a little oil.
Add 1 jar of Korma curry paste and 1 jar of water.
Stir - Boil - Simmer - Cook.
Add 1 tbsp desiccated coconut, ground cashews and 1⁄4 tsp fennel powder (optional).
Finish with coconut milk, cream or yoghurt
To spice up, add extra ginger, garlic and chilli at Step 1.
Mixed Vegetable Quoorma (Korma)
- One jar of Tamarind Tree Quoorma (Korma) gourmet sauce
- 2 tbsp. Oil
- 260ml warm water
- ½ Red Capsicum, Diced
- ½ Green Capsicum, Diced
- 1 Carrot. Diced
- 1 Zuccini, Diced
- 100gm Green peas
- 100gm Green beans
- 150gm Cauliflower florets
- 25gm Sultanas
- 50gms Almonds
- 50ml Fresh cream or Coconut milk
- Heat 2 tbsp. oil in a large saucepan.
- Add the vegetables and sauté for 3-4 minutes.
- Add 260gm of Tamarind Tree Quoorma gourmet sauce, sauté with the vegetables. Add 260ml water to the mix and bring to the boil.
- Add the sultanas and almonds. Season with salt.
- Cover with lid and simmer until the vegies are cooked and the sauce is thick.
- Finish off with fresh cream or coconut milk.
- Serve with fluffy basmati rice, naan or roti cucumber raita and poppadum’s.
Serving per packet: 6
Serving size: 43g
|Per serving||Per 100g|
Onion, Tomato, Olive Oil, Coconut, Tamarind, Ginger, Garlic, Coconut Sugar, Turmeric, Fennel, Salt, Herbs & Spices
Refrigerate after opening and use within 4 weeks.
• 1kg Food service tubs available, tap here to find out more.