Indian-Inspired Cashew Sauce

Step 1

In a large heavy pan, heat the oil and then add the diced onions. Fry over medium heat, stirring occasionally, until ovens are medium brown, about 15 minutes.

Step 2

Add the ginger, garlic, spices, and water. Turn the heat down to low and cook, stirring occasionally, for about 10 minutes.

Step 3

Add the cream or coconut milk and cashews. Turn the heat up a bit until on a low simmer, and simmer, stirring occasionally for another 15 minutes.

Step 4

Transfer mixture to blender and blend until creamy.

Step 5

Preheat the oven to 350F.

Step 6

Spread the coconut on a baking sheet and bake for about 6 minutes, until browning.

Step 7

Mix all ingredients together in a small bowl.