bannanabette
02-25-2008, 12:53 PM
1 Cup cashew cream (recipe below)
1 Tbs coconut oil (any oil may be substituted)
1 large onion, chopped
3 cloves garlic, minced
1 tsp. ginger, minced or grated
1 large (28 oz) can whole peeled tomatoes, chopped, including juice
1 1/2 Tbs garam masala
1 1/2 tsp. pure chili powder
1/2 tsp. cayenne (optional)
1/4 C. ground almonds (I use almond flour, but this can be left out entirely or some other thickener used - in fact, this makes it very thick so if you prefer it more saucy, leave it out)
For the cashew cream:
1/2 Cup raw unsalted cashews, preferably organic
1 Tbs. maple syrup
To make cashew cream:
soak cashews in water overnight. Rince and puree in blender along with 1 tbs maple syrup, adding enough water to make 1 cup.
To make the masala sauce:
Sauté onions, garlic and ginger in hot oil until fragrant and transparent, about 8 minutes. Add garam masala, chili powder and optional cayenne and sauté an additional two minutes. Add chopped tomatoes along with their juices, partially cover and cook until sauce is thickened - about 20 minutes. Add cashew cream and ground almonds, cooking an additional 10 minutes to thicken.
Note: Almonds can be fried in oil before grinding for more flavor.
Sauce can be served over rice or quinoa, or with chicken for a non-dairy version of chicken masala.
1 Tbs coconut oil (any oil may be substituted)
1 large onion, chopped
3 cloves garlic, minced
1 tsp. ginger, minced or grated
1 large (28 oz) can whole peeled tomatoes, chopped, including juice
1 1/2 Tbs garam masala
1 1/2 tsp. pure chili powder
1/2 tsp. cayenne (optional)
1/4 C. ground almonds (I use almond flour, but this can be left out entirely or some other thickener used - in fact, this makes it very thick so if you prefer it more saucy, leave it out)
For the cashew cream:
1/2 Cup raw unsalted cashews, preferably organic
1 Tbs. maple syrup
To make cashew cream:
soak cashews in water overnight. Rince and puree in blender along with 1 tbs maple syrup, adding enough water to make 1 cup.
To make the masala sauce:
Sauté onions, garlic and ginger in hot oil until fragrant and transparent, about 8 minutes. Add garam masala, chili powder and optional cayenne and sauté an additional two minutes. Add chopped tomatoes along with their juices, partially cover and cook until sauce is thickened - about 20 minutes. Add cashew cream and ground almonds, cooking an additional 10 minutes to thicken.
Note: Almonds can be fried in oil before grinding for more flavor.
Sauce can be served over rice or quinoa, or with chicken for a non-dairy version of chicken masala.