Vegan Korma Curry Sauce

Cashews, coconut milk, and fragrant spices are used to make a creamy and tasty vegan version of traditional korma curry sauce.

Ingredients:

• 1 cup raw cashews
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can full-fat coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon coconut oil
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro for garnish

Instructions:

Put cashews in water for at least two hours and then drain them

Soak cashews, add onion, garlic, ginger, coconut milk, tomato paste, garam masala, turmeric, cumin, coriander, cayenne pepper, salt, and pepper

Blend until smooth

Mix until its smooth

Put coconut oil in a large saucepan and heat it over medium-low heat

Add the mixed ingredients and cook for 5 minutes, stirring every now and then

In a saucepan, add vegetable broth and lemon juice

Bring to a simmer, then cook for another 10 minutes, stirring every now and then, until the sauce gets thick

If you think it needs it, add more salt and pepper to the seasoning

Go ahead and put the vegan korma curry sauce on top of rice or any vegetables you like

Before serving, sprinkle with chopped fresh cilantro