Homemade Korma Curry Paste

This is one of my best recent recipe finds! I am so thrilled to now be able to make my own curry paste from home. The smell and taste was identical, if not better, than store bought; and my version is free from preservatives, hidden fats and sugars.  And of course, it was very gratifying to smell, and see, the aromatic spices blending in my own kitchen.  Makes 1 cup

Ingredients
1 tbs cumin seeds
1/3 raw cashews, unsalted
1/4 cup tomato purée
1/4 cup fresh coriander, chopped
2 garlic cloves, crused
2 tbsp dessicated coconut
2 tbsp garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp ground paprika
2 tbsp ground turmeric
1/4 cup vegetable oil

Method
Preheat oven to 180 degrees and roast cashews, on a tray, in oven for 8 - 10 minutes before blending.  Place cumin seeds in a frying pan over medium heat and cook them, stirring, for 1 - 2 minutes or until aromatic.  Blend cumin seeds, toasted cashews, tomato puree, fresh coriander, garlic, coconut, garam masalada, ginger, ground coriander, paprika, and tumeric in a blender until combined and chopped.  Add oil and blend, scraping down sides of blender occasionally until smooth paste forms.

Look at the vibrancy of all those spices!
It's too easy - just click blend - and in seconds you'll have your own paste.