Yummy Curry Sauce with Probiotic muun chi CoCoFIr

My dear friend came to visit LA for a few days and we ordered take out. It’s rare that I ever eat out, so I was looking forward to some great food. To be honest, I was a little disappointed. Having been spoiled by eating fresh veggies with homemade sauce that is from real food, no preservatives or thickeners, we could taste the difference.

It’s nice to have a curry sauce that you can add to any vegetable or legume. I love this sauce over roasted cauliflower, or potatoes and peas.

In a medium size pot, saute in 2 T. avocado oil until fragrant

  • 1 large yellow onion, chopped

  • 4 cloves garlic, mashed and crushed

  • 1 T minced ginger

  • 1 1/2 tsp garam masala

  • 1 tsp ground turmeric

  • 1/2 tsp cayenne pepper

  • 1 tsp salt

Add 4 chopped tomatoes.

Allow to simmer for 5 minutes to allow the blending of the spices then add,

  • 1/4 cup cashews

  • 1/2 cup soft tofu broken with your hands is fine

Blend this mixture in the food processor or with the immersion blender til smoother than chunky, and not all the way smooth.

Then add to the warm mixture

  • 2 cups muun chi room temperature CoCoFir

  • 1 tsp fenugreek seeds

For maximum probiotic benefits, serve the curry sauce without heating up the CoCoFir, and just adding it to the warm veggies. If you prefer your sauce to be hot, you will still get the bacterial benefits of the probiotic CoCoFir, you just may be missing some of the microorganisms.

If you would like, sprinkle chopped cilantro on top when you serve. This is a versatile curry sauce that tastes great over cauliflower chunks or cauliflower rice or any other veggie or legume. Enjoy on a cold evening is best! This dish will warm your heart and spirit.

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