Vegan Tomato Nut Cream Sauce, serves 8

Ingredients

• 4 T. Oil, olive is best
• 8 Cloves, whole
• 5 Cardamom pods
• 1 Cinnamon, 1-inch sticks
• 2 Onions, large, chopped coursely
• 1 T. Garlic, chopped
• 3 T. Ginger, chopped
• 1 T. Coriander, whole
• 1 T. Cumin, whole
• 1 T. Turmeric
• 1 t. Powdered Chillies (Caynne)
• 1 Cans Tomato, chopped, organic, (large 28 oz cans)
• 2-3 Cup Almonds, blanched, (slivered or chopped are cheaper)
• 1 T. Salt
• 3 T. Sugar
• 3 Cup Water

Steps

1. This sauce may be tripled and frozen ahead of time for a large party.
2. Use with Vegan Nut Koftas for a completely Vegan, wheat-free meal.
3. Or cook free-range Chicken pieces in it for a wheat-free and dairy-free dish.
4. -
5. In a large heavy sauce pan, heat the oil.
6. Add the Cloves, Cardamon, and Cinnamon. Cook for 1/2 minute.
7. Add Onions, heat fully, and saute for 10 minutes.
8. Add Garlic and Ginger and saute for 3 minutes.
9. Add Coriander and Cumin and saute for 5 more minutes.
10. Add Turmeric and Powdered Chillies and saute for 1 more minute.
11. Add Tomatoes, heat fully and saute for 5 minutes.
12. Add Almonds, Salt, and Sugar. Heat fully, Turn the heat to medium/low, cover. Let it cook for 1/2 hour.
13. Add 1 C of water. Process in the blender in batches until completely smooth.
14. Add the remaining water: Use it to rinse the blender.
15. Adjust for salt and sugar if needed.