Toast coriander seeds, coconut powder, cumin seeds and cardamom pods in a pan until fragrant. Leave to cool.
Tip into a mortar and pestle with red onion, red chilli, coriander leaves and stalks, rapeseed oil, garlic cloves, ginger, ground almonds, tomato passata, turmeric, lemon zest, ground cinnamon and peppercorns. Pound to a paste, transfer to a jar and store in the fridge until needed.