Pasta & Sauce

A vegan take on Korma, a restaurant classic.  I put my own spin on this curry house staple, replacing the dairy in the original recipe with organic coconut cream, pure cashew butter and a bit of shredded coconut for good measure. The result is a delicate, luxurious sauce with a hint of cardamom and black pepper that is vegan for everyone to enjoy! Ingredients: water, onions, organic coconut cream, tomato paste, non-gmo expeller pressed canola oil, coconut, ginger, lemon juice, garlic, spices (including turmeric), tamarind, salt, non-gmo cashew butter.

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Coconut Cashew Korma

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Premium Indian Sauces & Condiments made with Plants! Brooklyn Delhi recipes were developed by Chitra Agrawal, a chef, cookbook author and renowned expert on Indian cuisine. She has been featured in The New York Times, Food & Wine, Bon Appetit, and Saveur. Chitra’s Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn is out from Penguin Random House. Chitra has been specializing in Indian vegetarian cooking for over a decade and founded Brooklyn Delhi to bring the flavors she was creating to a wider audience. Her first products were her achaars, a spicy Indian condiment, that she sold at local markets in Brooklyn. Chitra's line now includes plant-based simmer sauces, hybrid condiments (Curry Ketchup, Curry Mustard, Hot Sauce) in addition to her traditional Indian condiments (Achaars and Mango Chutney).

Coconut Cashew Korma

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