Directions

0/0 steps made
  1. Heat the coconut oil on a medium flame.
  2. When warm add the curry leaves and mustard seeds and let pop for 30 seconds. Then add the onion, ginger and garlic and stir through for a few minutes
  3. After a few minutes add the garam masala, the salt and all the other dried spices. Keep stirring this till the oil starts separating from the spice mix.
  4. At this stage, drain the cashews and add them as well as the desiccated coconut. Stir to mix in all the spices and then add the passata.
  5. Turn the heat down low and simmer for 15 minutes.
  6. After 15 minutes, add the coconut milk, stir, keep the heat on low and simmer for another 20 minutes.
  7. At this point, dont worry, it will look a bit weird;  lumpy cashews swimming around in a ‘milky tomatoey’ sauce.
  8. After 20 minutes of simmering, turn the heat off and let the sauce cool a little.
  9. Then, using a stick blender or a food processor, process this sauce, so that the cashew coconut mix incorporates with the coconut milk and passata turning it into a creamy sauce that can be used when desired.
  10. I tend to divide the sauce into 4-6 glass containers and keep them in the freezer.
  11. When I want to use the sauce, I tip the frozen contents straight into a pan and let it defrost on the stove top.
  12. When warm, I then put in either chopped vegetables, tofu or fish and let cook through.