Summary

Ingredients

• 4 cloves garlic
• 1 small onion (s)
• 1 piece (s) ginger root, about cm thick
• 0.5 can ½ tomato sauce, unsweetened, unseasoned
• 3 clove (s)
• 1 tablespoon honey
• 2 tablespoon cane sugar (whole)
• 1 teaspoon turmeric
• chili
• 1 teaspoon salt
• 2 teaspoons cumin
• some clarified butter or oil
• 1 teaspoon coriander
• 1 pinch saffron
• 2 teaspoons, leveled curry powder
• 0.5 teaspoon ½ garlic powder
• 400 ml soy milk (soy drink), or 1 cup cream
• 100 ml water
• 3 tablespoon almond (s), ground
• some cinnamon
• 6 cashew nuts
• 6 raisins

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Instructions

1. Peel the garlic cloves, onion and ginger, cut into small pieces. Grind the 3 cloves in a mortar.
2. Heat clarified butter in a saucepan and then add onion, garlic and ginger. Sear briefly. Add coriander, cinnamon, ground cloves and cumin, mix and fry briefly over a low heat. After about 4 minutes, add whole cane sugar and mix again. Add soy milk, stir and bring to a boil. Stir in curry powder, garlic powder, 1 pinch of chilli, turmeric. After a few minutes, add the tomato sauce and 100 ml of water and season with salt. Add honey and the ground almonds and stir. Add the saffron, cashew nuts and raisins and bring to the boil again.
3. Take the pot off the hob and puree everything with a hand blender.
4. Goes well with homemade flatbread or rice.