Indian spice sauce

Ingredients for 2 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauce for flatbread or naan for dipping

Peel and finely chop the garlic cloves, onion, and ginger. Grind the 3 cloves in a mortar and pestle. Heat the clarified butter in a saucepan and then add the onion, garlic, and ginger. Briefly fry. Add the coriander, cinnamon, ground cloves, and cumin, mix, and fry briefly over low heat. After about 4 minutes, add the raw cane sugar and mix again. Add the soy milk, stir, and bring to a boil. Stir in the curry powder, garlic powder, a pinch of chili, and turmeric. After a few minutes, add the tomato sauce and 100 ml of water and season with salt. Add the honey and ground almonds and stir. Add the saffron, cashews, and raisins and bring back to a boil. Remove the pan from the heat and puree everything with a hand blender. Goes perfectly with homemade flatbread or rice.