There's nothing bland about the Case for Cooking Korma spice blend. We renamed it Kicking Korma because it makes a deliciously creamy curry dish that's got all the flavour of a korma and a little more heat than normal.

Each spice pot contains enough spice to make up to 10 servings of the paste. Instructions are always listed for 2 though so you can make it up as needed or make it all and batch freeze it. Each pot also contains an easy-to-follow recipe for the paste plus a suggested recipe for a Chicken Korma.

PASTE PREP TIME: 20 mins

MAKES 10 SERVINGS

HEAT RATING: 1.5 / 3

Pot Ingredients: Cumin seeds, coconut milk powder (coconut milk 97%, maltodextrin, acacia fiber), garam masala (coriander, cumin, pepper, cinnamon, nutmeg, allspice, caraway, cardamom, cloves, ginger), cayenne pepper, coriander seeds, turmeric, cardamom seeds, ground cinnamon, ground cloves.

Made in a kitchen that handles nuts.

For every 2 servings of the paste, you'll also need:

• 20g garlic
• 30g fresh ginger
• 1 heaped tbsp tomato puree
• 2 tbsp ground almonds
• 2 tbsp vegetable oil
• 3 tbsp water