Chilly nights call for Indian food! Korma is one of my favorites, and last night's version was the best yet.
While I usually make the sauce with almonds, this time I used raw cashews to yield a creamier texture. I also do feel the dish needs both the little bit of salt and additional honey that I mentioned
last time, so I amended the recipe to reflect my additions.
You can eat this one over cauliflower rice or on its own. I went for solo as I'm using cauliflower in some homemade veggie burgers later today.