Korma Curry Sauce

Low carb, vegan and delicious!

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:

1. Heat oil in pot over medium heat.
2. Add onion, ginger, garlic and chilli and cook for 2 minutes, until softened.
3. Stir in the curry and continue to cook for another 3 minutes.
4. Add tomato paste, ground almonds and coconut milk. Simmer for 5 minutes.
5. Using an immersion blender, process until smooth and creamy.

Notes: Use this fabulous sauce on stir fried vegetables ~ add chicken or tofu. To stretch the sauce, add some more coconut milk or vegetable stock.

Nutritional Information: Cal 82 | Saturated Fat 3g | Carbs 5g | Fibre 1g | Net Carbs 4g | Sugar 2g | Sodium 150mg | Protein 1g