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Coconut Cashew Korma Simmer Sauce
Korma equals comfort food. A spin on this curry house staple, replacing the dairy in the original recipe with organic coconut cream, pure cashew butter and a bit of shredded coconut for good measure. The result is a delicate, luxurious sauce with a hint of cardamom and black pepper.
Ingredients: water, onions, organic coconut cream, tomato paste, coconut, non-gmo canola oil, fresh ginger, fresh garlic, fresh lemon juice, non-gmo cashew butter, tamarind, salt, coriander, garam masala, cardamom, cumin, turmeric, ground red chili peppers, asafetida.
Directions: Add 1 jar of our Korma sauce to 1 lb sautéed chicken, tofu, paneer or veggies. Add ½ cup water to the pan. For a richer sauce, add up to ¼ cup cream or 1 cup coconut milk. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.
Storage: Refrigerate once opened.