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Coconut Korma

Korma is a classic northern Indian sauce that has many varieties. The creaminess can come from yogurt, cream, or blended nuts. Here, we use cashews to create a creaminess with much less saturated fat than its cream (malai) counterparts.

Serves 6


1 TB vegetable oil

1 large onion, chopped

2.5 TB ginger-garlic paste

6 ounce can of tomato paste

1 TB each:

curry powder

garam masala

1.5 tsp each:





½ tsp each:

ground cloves

ground fennel seeds

ground fenugreek seeds

chili flakes

1 can reduced fat coconut milk

½ cup cashews

2 tablespoons lemon juice

1. Add the oil and onions to a heavy bottom pan and allow to saute until soft (~5 mins).

2. While the onions are cooking add together the tomato paste and all of the listed spices.

3. Add ginger-garlic paste to the onions and cook for 2 more minutes.

4. Add the tomato-spice mixture to the onions and mix well. When the spices are fragrant and the tomato starts to caramelize (1-2 minutes) add the coconut milk, cashews, lemon juice, and 1 1/4 cups of water. Stir well and let the mixture boil for 5 minutes to soften the cashews.

5. Working in batches, blend the curry until it is smooth and then add it back to the pot. Add salt to taste - you may want to add water to the desired thickness as well.

Nutrition Facts (approx.): 1 serving

Calories: 187

Total Fat: 12.5 g

Saturated Fat: 7.8 g

Sodium: 80 mg

Total Carbohydrate: 14.8 g

Added Sugar: 0 g

Dietary Fiber: 1.9 g

Total Protein: 5.0

You can try pairing this with marinated grilled chicken or, as below, we've paired the korma with eggplant kofta and Indian-spiced basmati rice:

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