Mango Almond Korma, sauce only

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 252.9

Total Fat: 14.6 g
Cholesterol: 0.0 mg
Sodium: 8.2 mg
Total Carbs: 26.1 g
Dietary Fiber: 5.7 g
Protein: 8.5 g

View full nutritional breakdown of Mango Almond Korma, sauce only calories by ingredient

Introduction

A delicious korma, sauce only, add your choice of vegetables, meat or pulses. A delicious korma, sauce only, add your choice of vegetables, meat or pulses.

Number of Servings: 12

Ingredients

1 tsp Cinnamon, ground

1 tsp Cumin seed

1 tsp Fennel seed

1 tsp Turmeric, ground

850g Mango (pureed)

4 clove Garlic

5 tsp Ginger Root

600g Onions, raw

300g Ground Almonds

0.5 tsp Asafoetida

500 gram Low fat Plain Yogurt

1 tsp Garam Masala

3 tsp Ghee

1 tsp Cardamom, ground

.5 tsp Pepper, black

.5 tsp Allspice

Tips

Ghee can be replaced by a high temperature stable oil such as rice bran oil, coconut oil, avocado oil. But ghee tastes good!

Leave the asafoetida out if you don't have, don't worry about it!

Directions

1, Gently toast any whole spices before grinding them.

2, Any ready ground spices, mix with ground almonds and GENTLY toast it all, stirring well to avoid catching, to just get a bit of colour on the almonds and release the best tastes. Remove from hot pan to avoid burning after taking off the heat.

3, Melt ghee and gently fry onions until softening without a lot of colouring, add garlic and ginger. This takes a while to soften without burning, it's worth it, don't rush!

4, Add mango, almonds, spices and yogurt to slightly cooled onions, off of the heat.

5, using an immersion blender, blend until smooth, adding enough water to make consistency of korma sauce you like best. I added a couple of mugs, I didn't measure I'm afraid!

6, re-warm through, makes 12 servings as it freezes, just re-warm carefully to mix yogurt back in.

Serving Size: 12