This rich korma sauce is packed full of flavour and is made without any dairy. This flavourful alternative is made with coconut milk and raw almonds giving this curry the same creamy texture.
Put the onions, garlic, chilli and ginger in a large heavy-based saucepan with the olive oil and place over a low-medium heat. Sweat out the onions for 15-20 minutes until translucent and tender, being careful not to burn.
Add in the crushed cardamom seeds, coriander, cumin, turmeric, garam masala and salt. Stir into the onion mixture and fry for a few minutes until aromatic.
Add in the honey and then the coconut milk, ground almonds and 120ml of water. Bring to a gentle boil, then reduce the heat to medium and gently simmer for 10 minutes, stirring frequently to stop the base from catching.
Turn off the heat and leave to cool a little, then using a stick blender or liquidiser, blitz the korma until completely smooth. Taste and adjust the seasoning with a little more salt and pepper if needed. Place back in the pot and add in whatever cooked ingredient you want to serve with the korma sauce – meat, fish or vegetables.
Heat through until piping hot and serve with the saffron and coriander sprinkled over.
See more Dairy-free recipes