It's been a while since I last posted, and I could make a lot of excuses, but really, I've been uninspired and lazy. Well, I just got back from a week in France, and my body reminded me daily, that dairy is not for me.
So I've come back ready to rock with some fresh ingredients! This one is super weird, but was very tasty. The sauce itself would be good with any number of ingredients like mushrooms or potatoes in the winter.
Source: Atlas Obscura | Serves: 2-3 | Time:
Changes: used U.S. measurements; replaced honey with agave; replaced cream with full fat coconut milk; used dry fenugreek
Ingredients
1.5 tbsp ghee or butter
2 tsp cumin seeds
2 tsp garlic puree
1/2 cup Cashew nut puree
2 tsp chilli powder
1 cup tomato puree
1.5 agave nectar
Salt, to taste
1.5 tbsp full fat coconut milk
1 tsp garam masala
2 cups fresh #strawberries, cut in halves
1.5 tsp fenugreek seasoning
Instructions
In a pan, melt ghee/butter and add cumin seeds.
When they begin to crackle, add garlic puree, followed by chili powder. Saute another minute.
Add tomato puree, cashew paste, salt, and agave.
Cook for 20 minutes on a low flame, adding water if needed.
Turn the flame off. Add coconut milk followed by the strawberries, garam masala, and fenugreek seasoning.
Mix well, cover the pot with a lid, and serve.
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