Velvety Tomato Curry Sauce

Vegan Recipes I have tried or want to try.

½ cup raw cashews (whole or pieces)

Drain the soaked cashews, add them to the blender with the water, and blend until the cashews dissolve, so that you have cashew milk. Set aside.

3 cups water

The sauce. Separately, water-sauté the following ingredients in a Dutch oven or other large pan. ( What is water-sauté?)

1 large onion, chopped

4 cloves garlic, minced

Stems from a small-medium bunch of cilantro, chopped

Add ground spices and stir for 1 to 2 minutes.

1 Tablespoon ground coriander

2 teaspoons turmeric

1 teaspoon paprika

1 teaspoon garam masala

Add the almond flour and stir for 2 to 3 minutes-you should be able to smell the almond start to toast.

6 tablespoons of ground almonds (or almond meal/flour)

Add the following ingredients, bring to a boil, then simmer for about 20 minutes, stirring often, because the cashew milk tends to stick to the bottom of the pan.

One 28-ounce can crushed tomatoes or plum tomatoes (with their liquid) crushed with your hands

The cashew milk

1 to 2 hot green chilies stemmed, seeded and finely minced (jalapenos for milder spiciness or slender green chilies for hotter)

I like to smooth out my sauce with an immersion (stick blender), but you can leave it chunky if you wish. Before serving, check for seasoning and add the fresh cilantro

Salt and pepper

⅓ to ½ cup chopped fresh cilantro

Directions at graciousvegan.com

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