This curry sauce can be made raw or cooked. Both taste great! Try this over veggies, as a soup or if your diet allows, some sprouted brown rice.
Dairy Free Creamy Almond Curry Sauce
1c almonds, soaked 8 hours or overnight (or sub 1/2c pistachios for 1/2cAlmonds)
1/2 of a med onion diced, for raw sauce choose a sweeter onion like a Vildalia Onion(or try this tip: Soak chopped onion in ice cold water for 10 min before adding. It will mellow it's bite)
2-3 tsp ginger peeled & grated(about a 2 inche chunk of ginger)
1 or 2 garlic cloves minced
2-3 Tsp curry powder (or more to taste)
1-2 cups liquid: coconut milk, vegetable broth, saffron broth or water
(Saffron Broth: 1/2 tsp saffron threads soaked in 1 cup water.
1/4 coconut oil, or ghee(not vegan), other oil of choice
3/4tsp Sea salt(to taste) or about 2TBLS Braggs Amino Acids)
Granny Smith Apples diced/soaked raisins(optional)
Option: Blend in a medium sized banana for a sweeter curry
Place the soaked almonds(or nut mixture), onion, ginger, garlic in a blender. Add enough liquid of choice to cover them, blend till creamy(add more liquid as needed).
Add the curry, oil, salt/Braggs, (banana, optional) blend then remove mixture from blender.
Add the optional Granny Smith apples and/or raisins here, continue below for cooked or raw instructions...
Cooked Curry Dish Instructions: Place curry in a crock pot or sauce pan on low and simmer for 20 min or more. I find the crock pot to be the easiest.
Raw Curry Dish Instructions: Put the curry sauce in a dehydrator for at least 2 hours until warm to the touch, below 112 degrees.