Dairy Free Cashew Korma Sauce
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!
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Ingredients
- 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
- 1/4 cup of cilantro finely chopped
Instructions
- 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 1/2 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.
Notes
Makes about 3 1/2 cups of sauce.
Top Allergen Info: contains tree nuts