Korma Curry Sauce
Korma Curry Sauce
So yummy, and low carb and vegan!
Servings 4 servings
Equipment
- immersion blender
Ingredients
- 1 tbsp coconut oil
- 1 med onion roughly chopped
- 1 tbsp grated ginger
- 3 cloves garlic chopped
- 1 red serrano chili, with seeds finely chopped
- 2 tsp curry powder
- 2 tbsp tomato paste
- 3 tbsp ground almonds
- 1 can coconut milk
- vegetable stock optional
Instructions
- Heat oil in pot over medium heat.
- Add onion, ginger, garlic and chilli and cook for 2 minutes, until softened.
- Stir in the curry and continue to cook for another 3 minutes.
- Add tomato paste, ground almonds and coconut milk. Simmer for 5 minutes.
- Using an immersion blender, process until smooth and creamy.
Notes
