A flavorful Keto-friendly version of traditional Korma curry sauce, made with coconut milk and aromatic spices. This sauce pairs perfectly with grilled or roasted meats, vegetables, or tofu for a satisfying low-carb meal.
Ingredients: 1 cup coconut milk. 1/4 cup almond flour. 2 tablespoons ghee or coconut oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 tablespoon ginger paste. 1 tablespoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper. Salt to taste. 1/4 cup chopped cilantro leaves for garnish.
Instructions: Mix coconut milk and almond flour together in a bowl with a whisk until the mixture is smooth. Put away. Set ghee or coconut oil on medium heat in a saucepan. Add onion and garlic that have been minced. For about three to four minutes, or until softened. Ground coriander, ground cumin, turmeric powder, and cayenne pepper should all be mixed in. After two more minutes, the food should smell good. Pour in the mix of coconut milk and almond flour. Mix things together well. Set the sauce on low heat and let it cook for 5 to 7 minutes, until it gets a little thicker. Add salt to your liking. Before serving, sprinkle with chopped cilantro leaves.
Whitney Decker