Korma Curry Sauce (Vegan + Low Carb)
Thursday, August 8, 2019
This creamy, flavoursome curry sauce is so easy to make and is vegan, gluten-free and low carb!
Ingredients
1 tbsp coconut oil
1 medium onion, roughly chopped
1 thumb-sized piece of fresh ginger, peeled and grated
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
2 tsp curry powder
1/4 tsp salt
2 tbsp tomato puree
3 tbsp ground almonds
400 ml tin of coconut milk
60 ml vegetable stock, (optional)
Instructions
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.
Full instructions recipe visit: http://wallflowerkitchen.com
Ingredients
1 tbsp coconut oil
1 medium onion, roughly chopped
1 thumb-sized piece of fresh ginger, peeled and grated
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
2 tsp curry powder
1/4 tsp salt
2 tbsp tomato puree
3 tbsp ground almonds
400 ml tin of coconut milk
60 ml vegetable stock, (optional)
Instructions
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.
Full instructions recipe visit: http://wallflowerkitchen.com