Dairy Free Cashew Korma Sauce

4.88 from 8 votes

Get the scoop on how to make this delicious, aromatic, and creamy dairy-free Cashew Korma sauce that was designed with your baby in mind!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Dinner, Snack

Cuisine: Indian

Servings:

Calories: 100kcal

1 tablespoon of canola oil you can also use Ghee if you’d like to but that would be a dairy product
½ teaspoon of whole cumin seeds
½ medium sized onion finely diced
1 heaping tablespoon of fresh grated ginger
½ teaspoon of ground coriander
½ teaspoon of ground cumin
½ teaspoon of garam masala
¼ teaspoon of turmeric
⅛ teaspoon of cayenne pepper optional
1 cup of crushed tomatoes or tomato sauce no sodium
1 tablespoon of tomato paste
½ cup of raw unsalted cashews
½ - 1 cup of water divided
¼ cup of cilantro finely chopped

Heat oil in a medium sized pot over low to medium heat. Add the cumin seeds and cook until they start popping (about 30 seconds). You don’t want to burn them!
Add the onions and ginger then sauté until golden brown (about 6 - 8 minutes).
Add ground coriander, ground cumin, garam masala, turmeric, and cayenne pepper, if using. Heat through until fragrant (about a minute).
Add the tomatoes and tomato paste. Add in ½ cup of water and simmer for 5 to 10 minutes. Remove from heat and allow mixture to cool slightly.
Add the cashews into a blender along with the tomato mixture. Blend for one minute or until creamy.
Place this sauce back in the pan and decide if you’d like to add in more water to get the consistency you’d like. Simmer over low-medium heat to heat through for about one to two minutes.
Serve over or alongside cooked chicken, chickpeas, tofu, or paneer!
Top with chopped cilantro, if desired.

Makes about 3 ½ cups of sauce.

Top Allergen Info: contains tree nuts