A vegan take on Korma, a restaurant classic. I put my own spin on this curry house staple, replacing the dairy in the original recipe with organic coconut cream, pure cashew butter and a bit of shredded coconut for good measure. The result is a delicate, luxurious sauce with a hint of cardamom and black pepper that is vegan for everyone to enjoy! Ingredients: water, onions, organic coconut cream, tomato paste, non-gmo expeller pressed canola oil, coconut, ginger, lemon juice, garlic, spices (including turmeric), tamarind, salt, non-gmo cashew butter.
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