Step 1

Chop and mince your onion and garlic, and then stir and measure out your tahini.

Step 2

Heat your pan on medium-low heat and add a few tablespoons of coconut cream (the thick & fatty part of the coconut milk, usually naturally separated from the water), or just the coconut milk if yours if already well-blended.

Step 3

Once the coconut oil-rich cream is hot, add the chopped onion and cook it down until the onion starts to brown (about 7-10 minutes).

Step 4

Then add another dollop of coconut cream plus the garlic and fresh herbs, then cook everything for 5 more minutes, or until garlic is just starting to brown.

Step 5

Add the salt & coconut milk and cook for 3-5 more minutes, until the sauce is just starting to reduce.

Step 6

Turn off the heat and transfer everything to a cool burner, letting it cool off and thicken for about 10 minutes. This is also when you should stir in the amchur, if using, because it shouldn't be overheated.

Step 7

Once cooled off, blend the coconut milk mixture on low for about 30 seconds, until the garlic, onion, and herbs are macerated. Then pour in the tahini until it reaches your desired thickness, and toss with your pasta of choice immediately.