Korma Curry Sauce

Ingredients

• Red Onion

  Freshdirect

  1 small raw or 70g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 clove or 9g

• Ground almonds

  Tesco

  1 ½ oz or 43g

• Salt

  Table

  1 tbsp or 18g

• Curry powder

  Spices

  2 tsp or 4g

• Unsweetened Coconut Milk

  Silk

  2 cup (8 fl oz) or 480g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. Heat the coconut oil in a pan on medium heat.  Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened.  Stir in the curry powder and salt and continue to cook for a further 3 minutes.  Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat. Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce.  To use the sauce, simply fry an onion with some oil and then add whatever veggies or other ingredients you like and cook for about 3 minutes, before adding the sauce and simmering on low-medium heat for 10-15 minutes until the vegetables are tender. Add a bit more coconut milk or some vegetable stock if you want to make it stretch further.  Serve with rice or these keto vegan naan breads! 

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